Crock Pot Vegetable stew
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
Introduction
Great recipe for busy Saturday or workday Great recipe for busy Saturday or workdayNumber of Servings: 8
Ingredients
-
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
Directions
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.
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.