Summer Vegetable Stew
- Minutes to Prepare:
- Number of Servings: 5
Ingredients
Onions, raw, 172 grams Yellow Peppers (bell peppers), 217 gramsgarlic, minces, 3 clovesZucchini, 265 grams Green Beans (snap), 102 gramsCampbell's Vegetable Broth, 1 cup Olive Oil, 1 tbsp Sriracha Hot Sauce (Rooster sauce), 1 tsp*Vinegar, White, 1 tsp*Aylmer -No Salt Added - Diced Tomatoes, 3.359 cup Del Monte Peaches and Cream Whole Kernel Corn, 1.439 cup bay leaves, 2
Sauté Onions, garlic and peppers in olive oil with sriracha and deglaze pan with vinegar before adding ingredients to crock pot.
While onions, garlic and peppers are sautéing, chop remaining ingredients and add to crock pot.
Throw in two bay leaves and let cook on low heat for 8 hours.
Remove bay leaves before serving.
Serving Size: 5-400g servings
Number of Servings: 5
Recipe submitted by SparkPeople user BUZZ780.
While onions, garlic and peppers are sautéing, chop remaining ingredients and add to crock pot.
Throw in two bay leaves and let cook on low heat for 8 hours.
Remove bay leaves before serving.
Serving Size: 5-400g servings
Number of Servings: 5
Recipe submitted by SparkPeople user BUZZ780.
Nutritional Info Amount Per Serving
- Calories: 141.3
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 273.2 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 4.9 g
- Protein: 4.3 g
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