Dinner

Vegetable Slow Cooker Stew is for Dinner.

Vegetable Slow Cooker Stew takes 45 minutes to prepare.

Vegetable Slow Cooker Stew takes 360 minutes to cook.

Vegetable Slow Cooker Stew makes 6 servings.

The ingredients for Vegetable Slow Cooker Stew are:

Winter Squash, 400 grams (remove)
Zucchini, 100 grams (remove)
Cauliflower, raw, 200 grams (remove)
Yellow Peppers (bell peppers), 100 grams (remove)
*365 Organic Diced Tomatoes, 1 cup (remove)
Onions, raw, 1 small (remove)
Garlic, 1 clove (remove)
Vegetable Broth, 1 cup (remove)
Beans, black, 1.6 cup (remove)
Cinnamon, ground, .25 tsp (remove)
*Cumin seed, .5 tsp (remove)
Red Pepper Flakes, dried, 1 tsp (remove)
Salt, .5 tsp (remove)

Here is how you make Vegetable Slow Cooker Stew:

Brown the diced onion and garlic in a non-stick pan for 5 minutes. Chop the vegetables to rustic stew sizes (1 inch or more) Put all ingredients except beans in the crock pot. Cook on low for 6 hours. Add beans, stir and simmer for another 15 minutes. Number of Servings: 6Recipe submitted by SparkPeople user KREME42.

The nutritional information for Vegetable Slow Cooker Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 131.3

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 438.7 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 8.8 g
• Protein: 6.3 g

The dietary needs meet for Vegetable Slow Cooker Stew is Vegetarian