Healthy Bean & Vegetable Crockpot Stew

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 273.3

Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 551.5 mg
Total Carbs: 62.8 g
Dietary Fiber: 20.4 g
Protein: 14.4 g

View full nutritional breakdown of Healthy Bean & Vegetable Crockpot Stew calories by ingredient

Introduction

***PLEASE NOTE*** if you looked at this recipe before, I have changed some things - we added more veggies, and our cooker had everything done long before the original time settings, so be aware. ***PLEASE NOTE*** if you looked at this recipe before, I have changed some things - we added more veggies, and our cooker had everything done long before the original time settings, so be aware.

Number of Servings: 8

Ingredients

1 lb assorted dry beans

2 cups low sodium vegetable juice

3/4 cup dry white wine

1/3 cup soy sauce (should be low sodium too)

1 cup celery, diced

6 small red potatoes, diced

1 cup carrots, diced

1 4 oz can mushrooms

1 medium onion, diced

1 tsp basil, dried

1 tsp parsley, dried

1 bay leaf

3 cloves garlic, minced

1 tsp black pepper, ground

1 cup rice cooked

1 cup cherry tomatoes

Vegetable stock or water

Directions

I use a pound of 15 or 16 bean soup mix. You can make up your own mix, depending on what you and you family like. Rinse beans and then soak overnight in water. Drain beans and place in crock pot. Add vegetable juice, wine, soy sauce, and cover with vegetable stock or water.

Cook on high for 2 hours. Add vegetables, herbs, and spices, and cook for 3-4 hours on low until carrots and potatoes are tender. When tender, add rice and cook for one additional hour on low. Add cherries at the last minute, or use for garnish without heating them.

Eight 1 1/3 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LEAKAY59.