Creamy Summer Vegetable Stew

Creamy Summer Vegetable Stew
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 327.6
  • Total Fat: 9.7 g
  • Cholesterol: 24.8 mg
  • Sodium: 550.6 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 9.0 g
  • Protein: 10.4 g

View full nutritional breakdown of Creamy Summer Vegetable Stew calories by ingredient
Submitted by:

Number of Servings: 4


    8 ounces frozen pearl onions
    2 cups baby carrots, halved
    1-1/2 cups frozen corn
    1/2 cup vegetable broth
    2 tablespoons red wine vinegar
    2 teaspoons herbes de Provence
    1/2 pound zucchini, cut into 1/4-inch half-moons
    1 can (15.5 ounces) chickpeas, drained and rinsed
    1/2 cup light cream
    1-1/2 tablespoons cornstarch
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 plum tomatoes, seeded and chopped
    2 tablespoons grated Asiago cheese
    2 cups cooked white rice (optional, not included in nutrition information)


1. Place onions, carrots, corn, broth, vinegar and 11/2 teaspoons herbes de Provence in slow cooker. Cover and cook on LOW for 3 hours.

2. Stir in zucchini and chickpeas; cook for 45 minutes. In a small bowl, stir together cream, cornstarch, salt, pepper and remaining 1/2 teaspoon herbes de Provence; set aside.

3. Stir in cream mixture and tomatoes and cook an additional 15 minutes or until thickened. Sprinkle with Asiago and serve with rice, if desired.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.

Rate This Recipe