Bean & Veggie Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 c Black Beans, dry1/2 c Small Red Kidney Beans, Dry1/2 c Great Northern Beans, Dry1/2 c Pink Beans, dried1/2 c garbanzo/chick peas, dried 4 c Chicken Broth, Light & Fat Free, College Inn (50% less sodium)2 c sliced mushrooms5 c cubed Red Ripe Tomatoes1-1/2 c chopped White Onion1-1/2 c diced Celery2 c carrots, chopped4 medium red potatoes, peeled, cubed1 tsp marjoram, dried1 tsp basil, dried1/2 tsp black pepper, crushed1/2 tsp cayenne pepper2 c cubed Zucchini2 c cubed Summer/Yellow Squash,2 c cubed Eggplant1/2 head cabbage, chopped
Soak beans overnight in deep water (I soaked the black beans and small red kidney beans in one pan and the lighter beans in another pan to retain color contrast)
Rinse well and drain.
Spray crockpot with non-stick (I use the olive oil flavored one) and place the dark beans in with half (2 cups) chicken broth. Cook on high for 1 hour. Add the light beans, mushrooms, tomatoes, onions, celery, carrot & potato. Add spices. Cook on low about 3 hours.
Add squashes and cabbage, cook additional 2 hours on low.
Makes 6 quarts.
Serving size = 2 cups
Number of Servings: 12
Recipe submitted by SparkPeople user MRSHONEYC.
Rinse well and drain.
Spray crockpot with non-stick (I use the olive oil flavored one) and place the dark beans in with half (2 cups) chicken broth. Cook on high for 1 hour. Add the light beans, mushrooms, tomatoes, onions, celery, carrot & potato. Add spices. Cook on low about 3 hours.
Add squashes and cabbage, cook additional 2 hours on low.
Makes 6 quarts.
Serving size = 2 cups
Number of Servings: 12
Recipe submitted by SparkPeople user MRSHONEYC.
Nutritional Info Amount Per Serving
- Calories: 159.9
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 250.0 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 17.0 g
- Protein: 11.1 g