Crock Pot Vegetable stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 243.1
  • Total Fat: 5.8 g
  • Cholesterol: 27.5 mg
  • Sodium: 490.4 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 16.3 g

View full nutritional breakdown of Crock Pot Vegetable stew calories by ingredient
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Great recipe for busy Saturday or workday Great recipe for busy Saturday or workday
Number of Servings: 8


    2 C chopped onion
    1-3/4 C small red skin potatoes, scrubbed & quartered
    1 C dried northern beans
    1 low fat chicken sausage link (skin removed & chunked (optional)
    1 C sliced carrots
    1 can mushrooms
    1/2 C pearl barley (optional)
    1/2 pound boneless skinless chicken breast in large chunks
    1-14 oz can tomatoes in juice (add all)
    1-14 oz can fat free chicken broth
    1 small red or green pepper, chopped
    3 cloves garlic, chopped
    8 oz frozen green beans
    3 C spinach
    1 tea salt
    1/2 tea pepper
    1 tea basil
    1 tea oregano


In Crock pot, combine 5 C water, onion, potatoes, dried beans, carrots, mushrooms, barley, chicken, red peppers, tomatoes, chicken, 7 - 7 1/2 hours. Check beans for doneness. Stir in frozen green beans, spinach, pepper, salt, basil & oregano. Cover & heat for additional 10-30 mins or until spinach wilts.

Use lean chicken sausage or low fat ham bits

Approximately 5 WW points per serving

Number of Servings: 8

Recipe submitted by SparkPeople user SANDYBELL1.

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