Appetizers / Soups / Salads

Bean and Veggie Stew is for Dinner.

Bean and Veggie Stew takes 500 minutes to prepare.

Bean and Veggie Stew takes 360 minutes to cook.

Bean and Veggie Stew makes 12 servings.

The ingredients for Bean and Veggie Stew are:

1/2 c Black Beans, dry
1/2 c Small Red Kidney Beans, Dry
1/2 c Great Northern Beans, Dry
1/2 c Pink Beans, dried
1/2 c garbanzo/chick peas, dried
4 c Chicken Broth, Light & Fat Free, College Inn (50% less sodium)
2 c sliced mushrooms
5 c cubed Red Ripe Tomatoes
1-1/2 c chopped White Onion
1-1/2 c diced Celery
2 c carrots, chopped
4 medium red potatoes, peeled, cubed
1 tsp marjoram, dried
1 tsp basil, dried
1/2 tsp black pepper, crushed
1/2 tsp cayenne pepper
2 c cubed Zucchini
2 c cubed Summer/Yellow Squash,
2 c cubed Eggplant
1/2 head cabbage, chopped

Here is how you make Bean and Veggie Stew:

Soak beans overnight in deep water (I soaked the black beans and small red kidney beans in one pan and the lighter beans in another pan to retain color contrast)Rinse well and drain.Spray crockpot with non-stick (I use the olive oil flavored one) and place the dark beans in with half (2 cups) chicken broth. Cook on high for 1 hour. Add the light beans, mushrooms, tomatoes, onions, celery, carrot & potato. Add spices. Cook on low about 3 hours.Add squashes and cabbage, cook additional 2 hours on low. Makes 6 quarts.Serving size = 2 cupsNumber of Servings: 12Recipe submitted by SparkPeople user MRSHONEYC.

The nutritional information for Bean and Veggie Stew is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 159.9

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 250.0 mg
• Total Carbs: 40.7 g
• Dietary Fiber: 17.0 g
• Protein: 11.1 g