Vegetarian stew
- Number of Servings: 10
Ingredients
1 T. olive oil5 medium red potatoes, cut in large chunks5 small carrots, cut in thick slices1 medium onion, chopped3 cloves garlic, minced1 medium zucchini, cut in thick slices1/2 cup canned kidney or red beans1/2 cup canned corn1 cup canned diced tomatoes, plain or fire-roasted1/4 cup natural, smooth peanut butter3 T tamari1/2 tsp powdered ginger1 cup vegetable broth1/2 to 1 cup water
In a large skillet, heat olive oil. Saute onion, garlic, potatoes and carrots.
Transfer to crock pot, along with the beans, corn, and zucchini. (If you want zucchini a bit firmer, wait and add it halfway through cooking time.)
Whisk together remaining ingredients and pour over the veggies in pot.
Cover and cook on low for about 8-9 hours (or on high for about 3-4 hours).
Serves 10 (Serving size: 1 1/2 cups).
Number of Servings: 10
Recipe submitted by SparkPeople user PEACEFULHEART.
Transfer to crock pot, along with the beans, corn, and zucchini. (If you want zucchini a bit firmer, wait and add it halfway through cooking time.)
Whisk together remaining ingredients and pour over the veggies in pot.
Cover and cook on low for about 8-9 hours (or on high for about 3-4 hours).
Serves 10 (Serving size: 1 1/2 cups).
Number of Servings: 10
Recipe submitted by SparkPeople user PEACEFULHEART.
Nutritional Info Amount Per Serving
- Calories: 181.0
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 543.4 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 5.4 g
- Protein: 6.1 g
Member Reviews
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LUVVEGS
Wonderful! I probably had a few more potatoes, because of the size I had. I also just dumped in some corn, so it was probably more, too. I used the whole can of tomatoes so I wouldn't have a partial can in the fridge, then raised the peanut butter, tamari, ginger, & broth to ratio. Thanks! - 2/12/08