Healthy Bean & Vegetable Crockpot Stew
- Number of Servings: 8
Ingredients
1 lb assorted dry beans2 cups low sodium vegetable juice3/4 cup dry white wine 1/3 cup soy sauce (should be low sodium too)1 cup celery, diced6 small red potatoes, diced1 cup carrots, diced1 4 oz can mushrooms1 medium onion, diced1 tsp basil, dried1 tsp parsley, dried1 bay leaf3 cloves garlic, minced1 tsp black pepper, ground1 cup rice cooked1 cup cherry tomatoesVegetable stock or water
I use a pound of 15 or 16 bean soup mix. You can make up your own mix, depending on what you and you family like. Rinse beans and then soak overnight in water. Drain beans and place in crock pot. Add vegetable juice, wine, soy sauce, and cover with vegetable stock or water.
Cook on high for 2 hours. Add vegetables, herbs, and spices, and cook for 3-4 hours on low until carrots and potatoes are tender. When tender, add rice and cook for one additional hour on low. Add cherries at the last minute, or use for garnish without heating them.
Eight 1 1/3 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEAKAY59.
Cook on high for 2 hours. Add vegetables, herbs, and spices, and cook for 3-4 hours on low until carrots and potatoes are tender. When tender, add rice and cook for one additional hour on low. Add cherries at the last minute, or use for garnish without heating them.
Eight 1 1/3 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEAKAY59.
Nutritional Info Amount Per Serving
- Calories: 273.3
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 551.5 mg
- Total Carbs: 62.8 g
- Dietary Fiber: 20.4 g
- Protein: 14.4 g
Member Reviews