Slow Cooker Bean and Vegetable Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 230.8
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 557.6 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 11.2 g
  • Protein: 11.9 g

View full nutritional breakdown of Slow Cooker Bean and Vegetable Casserole calories by ingredient
Submitted by:


I serve this as a vegetable with grilled meat I serve this as a vegetable with grilled meat
Number of Servings: 8


    400g cabbage, shredded
    1 med head cauliflower, chopped
    300g sweet potatoes, peeled and diced
    500g pumpkin peeled and diced
    2 lg carrots cut in rings.
    1 lg onion, sliced,
    2 lg sticks celery, sliced
    150g green capsicium, deseeded and sliced
    150g red capsicium deseeded and sliced
    400g chickpeas, canned, drained and washed
    400g butter beans, canned, drained and washed
    2 tsp vegetable stock powder low salt, dissolved in 1 1/2 cup water
    2 Tbs tomato paste
    1 tsp garlic crushed
    1 tsp rosemary
    1 tsp basil
    1 tsp oregago
    1/2 tsp chilli (optional)


Put all vegetables in crockpot
In a small basin mix all herbs, tomato paste, stock powder and water
Pour over vegetables
Mix well
Cook on high 3 hrs or until vegetables are tender
Serves 8 (as a side)

Number of Servings: 8

Recipe submitted by SparkPeople user EMMABE1.

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Member Ratings For This Recipe

  • I can not wait to taste it!..BUT I will use dried beans and cook them to reduce sodium - 4/20/11

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