Veggie Cazuela

Minutes to Prepare: 10
Minutes to Cook: 240

Number of Servings: 12

Ingredients

24.0 fl oz Chicken Broth1.0 medium Carrots, raw1.0 cup, cubes Butternut Squash2.0 medium whole (2-3/5" dia) Red Ripe Tomatoes0.5 cup Beans, fava0.5 cup Lima Beans1.25 cup Beans, pinto1.25 cup Hominy0.5 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry1.0 cup Green Giant Cut Green Beans, can1.0 serving Great Value Chick Peas Canned1.0 serving Boiled Yuca - 1 cup6.0 tsp Better than Bouillon Roasted Chicken Base1.0 medium (2-1/2" dia) Onions, raw1.0 clove Garlic1.0 tbsp Extra Virgin Olive Oil

Directions

Saut� onions and garlic together in olive oil in pan until onion translucent. Add onion and garlic to bottom of crock pot. Add all other ingredients except broth, bouillon, and quinoa. Frozen ingredients go at bottom of crockpot first. Then add broth, use more or less as needed to fill crockpot to top. Add bouillon to taste. Cook on high for 4 hours or low for 8. Add quinoa during last 20 minuted until cooked. Served hot. Serving Size: 12 one-cup servings

Number of Servings: 12.0

Recipe submitted by SparkPeople user TERRIFICLYFIT.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 152.5
Total Fat: 3.1 g
Cholesterol: 1.3 mg
Sodium: 756.3 mg
Total Carbs: 26.2 g
Dietary Fiber: 5.0 g
Protein: 5.7 g

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