Summer Vegetable Stew

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 148.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 334.9 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.1 g

View full nutritional breakdown of Summer Vegetable Stew calories by ingredient
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Number of Servings: 8


    2 lbs. red skinned potatoes, rinsed, scrubbed and cut into quarters
    2 cups roughly chopped red onion
    5 small zucchini
    2 medium tomatoes
    Trader Joe's pasta sauce starter or 2 cups tomato sauce
    6 oz. white wine (on the dry side)
    1 bunch fresh basil
    1 TBS dried oregano
    kosher salt to taste
    freshly ground pepper to taste


1. Throw all ingredients into slow cooker, except for the fresh basil.
2. Cook on low for 5 hours.
3. Stir fresh basil into stew before serving.

Serves 8, very generously.

Number of Servings: 8

Recipe submitted by SparkPeople user JENSHAINES.

TAGS:  Fish | Dessert | Fish Dessert |

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