Dinner

Slow Cooker Bean and Vegetable Casserole is for Dinner.

Slow Cooker Bean and Vegetable Casserole takes 20 minutes to prepare.

Slow Cooker Bean and Vegetable Casserole takes 180 minutes to cook.

Slow Cooker Bean and Vegetable Casserole makes 8 servings.

The ingredients for Slow Cooker Bean and Vegetable Casserole are:

400g cabbage, shredded
1 med head cauliflower, chopped
300g sweet potatoes, peeled and diced
500g pumpkin peeled and diced
2 lg carrots cut in rings.
1 lg onion, sliced,
2 lg sticks celery, sliced
150g green capsicium, deseeded and sliced
150g red capsicium deseeded and sliced
400g chickpeas, canned, drained and washed
400g butter beans, canned, drained and washed
2 tsp vegetable stock powder low salt, dissolved in 1 1/2 cup water
2 Tbs tomato paste
1 tsp garlic crushed
1 tsp rosemary
1 tsp basil
1 tsp oregago
1/2 tsp chilli (optional)

Here is how you make Slow Cooker Bean and Vegetable Casserole:

Put all vegetables in crockpotIn a small basin mix all herbs, tomato paste, stock powder and waterPour over vegetablesMix wellCook on high 3 hrs or until vegetables are tenderServes 8 (as a side)Number of Servings: 8Recipe submitted by SparkPeople user EMMABE1.

The nutritional information for Slow Cooker Bean and Vegetable Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 230.8

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 557.6 mg
• Total Carbs: 44.4 g
• Dietary Fiber: 11.2 g
• Protein: 11.9 g