Crock Pot Vegetable stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 C chopped onion1-3/4 C small red skin potatoes, scrubbed & quartered1 C dried northern beans1 low fat chicken sausage link (skin removed & chunked (optional)1 C sliced carrots1 can mushrooms1/2 C pearl barley (optional)1/2 pound boneless skinless chicken breast in large chunks1-14 oz can tomatoes in juice (add all)1-14 oz can fat free chicken broth1 small red or green pepper, chopped3 cloves garlic, chopped8 oz frozen green beans3 C spinach1 tea salt1/2 tea pepper1 tea basil1 tea oregano
In Crock pot, combine 5 C water, onion, potatoes, dried beans, carrots, mushrooms, barley, chicken, red peppers, tomatoes, chicken, 7 - 7 1/2 hours. Check beans for doneness. Stir in frozen green beans, spinach, pepper, salt, basil & oregano. Cover & heat for additional 10-30 mins or until spinach wilts.
Use lean chicken sausage or low fat ham bits
Approximately 5 WW points per serving
Number of Servings: 8
Recipe submitted by SparkPeople user SANDYBELL1.
Use lean chicken sausage or low fat ham bits
Approximately 5 WW points per serving
Number of Servings: 8
Recipe submitted by SparkPeople user SANDYBELL1.
Nutritional Info Amount Per Serving
- Calories: 243.1
- Total Fat: 5.8 g
- Cholesterol: 27.5 mg
- Sodium: 490.4 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 7.0 g
- Protein: 16.3 g
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