Crock Pot Vegetarian Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Pkg Kitchen Basics low sodium Vegetable stock1 14oz can Goya low sodium chick peas, strained and rinsed3-4 medium/large red potatoes, chopped with skin on3/4 12oz bag of baby carrots4-5 medium/large white mushrooms, sliced large1 large red onion, coarsely chopped1 small head broccoli, coarsely chopped2 large stalks celery, chopped into large peices3/4 10 oz bag of spinach (NOT baby spinach!)3 tsp miced garlic or 3 cloves choppedBasil, 2-ish tsp, or to taste
Makes about 4-5 1 cup servings. Obviously, the nutritional value will vary depending on what you put in your bowl! I.E. If you just eat the carrots and potatoes, it will be higher in cals and carbs!
In a pot, simmer vegetable stock on medium heat with basil and garlic. If you think you'll need more flavor, add more garlic or whatever other herbs you like.
When layering veggies in a crock pot, put them in so that the hardest ones are on the bottom, the tenderest on the top. So, in order from bottom to top-
Potatoes
Carrots
Chickpeas
broccoli
onions
celery
mushrooms
spinach
This assures that the potatoes and carrots remain submerged for the duration, and will be cooked through. If the spinach doesn't look like it will fit, put on half, then pour the hot vegetable stock on top of it so it wilts down abit, then add the rest on top.
Cover, set the crock pot to high. My crock pot has 4 settings, so I put it on "4 hr" for 2 hrs, then knock it down to 8. If I'm leaving the house, I'll just set it to 6 or 8 and leave it.
This is a very simple, but colorful "peasant" style stew. The beauty of it is that you can use whatever veg and herbs and spices you have on hand, just remember to put the hard ones on the bottom, softer ones on top. You may want to add a little extra water. The potatoes will absorb alot of moisture, but you will also gain juices cooked out of the softer, waterier veggies. Just keep an eye on it the the first time.
Goes beautifully with a homemade roll or long grain wild rice.
Number of Servings: 1
Recipe submitted by SparkPeople user SAMCAKES.
In a pot, simmer vegetable stock on medium heat with basil and garlic. If you think you'll need more flavor, add more garlic or whatever other herbs you like.
When layering veggies in a crock pot, put them in so that the hardest ones are on the bottom, the tenderest on the top. So, in order from bottom to top-
Potatoes
Carrots
Chickpeas
broccoli
onions
celery
mushrooms
spinach
This assures that the potatoes and carrots remain submerged for the duration, and will be cooked through. If the spinach doesn't look like it will fit, put on half, then pour the hot vegetable stock on top of it so it wilts down abit, then add the rest on top.
Cover, set the crock pot to high. My crock pot has 4 settings, so I put it on "4 hr" for 2 hrs, then knock it down to 8. If I'm leaving the house, I'll just set it to 6 or 8 and leave it.
This is a very simple, but colorful "peasant" style stew. The beauty of it is that you can use whatever veg and herbs and spices you have on hand, just remember to put the hard ones on the bottom, softer ones on top. You may want to add a little extra water. The potatoes will absorb alot of moisture, but you will also gain juices cooked out of the softer, waterier veggies. Just keep an eye on it the the first time.
Goes beautifully with a homemade roll or long grain wild rice.
Number of Servings: 1
Recipe submitted by SparkPeople user SAMCAKES.
Nutritional Info Amount Per Serving
- Calories: 315.1
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 667.2 mg
- Total Carbs: 67.7 g
- Dietary Fiber: 17.8 g
- Protein: 14.3 g
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