Appetizers / Soups / Salads

Summer Veggie Stew is for Dinner.

Summer Veggie Stew takes 45 minutes to prepare.

Summer Veggie Stew takes 480 minutes to cook.

Summer Veggie Stew makes 10 servings.

The ingredients for Summer Veggie Stew are:

6 Green Onions
3 Small Green Peppers
6 Cabbage Leaves
36 Baby Carrots
10 Ounces Fresh Mushrooms
1 Large Zucchini (summer squash)
5 Stalks Celery
10 Ounces Fresh Green Beans
48 Ounces Low Sodium V8 Veggie Juice
14.5 Ounces DelMonte Basil Garlic and Oregano Diced Tomatoes
1 Lipton Onion Soup Mix Packet
1 Herbox Chicken Bouillon Packet
1 Tbsp Dried Parsley Flakes
1 Tbsp Cayenne Pepper
1 Tbsp Dried Garlic
1-2 Tsp salt
1-2 Tsp Pepper

Here is how you make Summer Veggie Stew:

Take the time to wash the veggies, and chop them with care. Putting all of your love into this dish for your special loved ones you intend on serving it to, especially yourself. Place all ingredients as listed in crock pot. Give it a good stir, again pouring your loving wishes into this wonderful meal for you and your loved ones. Cook on low for 8 hours. Enjoy this special meal with yourself. To reduce the sodium please omit the bouillon and and the Lipton onion soup mix. It would still be a great dish to share with those you love. :-) Enjoy, we did!Number of Servings: 10Recipe submitted by SparkPeople user TIFFANYE1122.

The nutritional information for Summer Veggie Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 122.2

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,178.2 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 5.1 g
• Protein: 4.7 g

The dietary needs meet for Summer Veggie Stew is Low Fat