Vegetable Crock Pot Stew

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.2 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Vegetable Crock Pot Stew calories by ingredient
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Hearty and healthy! Serve over cous cous, rice, barley or enjoy as is Hearty and healthy! Serve over cous cous, rice, barley or enjoy as is
Number of Servings: 12


    1 Onion, chopped
    Potato, raw, 5 small
    Carrots, raw, 3 cup, chopped
    1 can Pacific Natural Foods Organic Diced Tomatoes,
    1 cup frozen Green Beans
    1 can Beans, red kidney
    1 cup Pacific Natural Foods Organic Low Sodium Vegetable Broth
    1 1/2 cups water
    Salt and pepper
    Cumin (ground)


Cube potatoes and chop onions and carrots. Add all ingredients - except kidney beans and green beans - together in crock pot. Season to taste with salt, pepper, and cumin. Stir to mix; set crockpot on low. Cook for 6 hours (or cook on high for 3 hours). Add kidney and green beans during last hour.
Serves 12 (1 cup servings)

Number of Servings: 12

Recipe submitted by SparkPeople user WOODLANDMYST.

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