Slow Cooker

Crock Pot Vegetable stew is for Dinner.

Crock Pot Vegetable stew takes 10 minutes to prepare.

Crock Pot Vegetable stew takes 420 minutes to cook.

Crock Pot Vegetable stew makes 8 servings.

The ingredients for Crock Pot Vegetable stew are:

2 C chopped onion
1-3/4 C small red skin potatoes, scrubbed & quartered
1 C dried northern beans
1 low fat chicken sausage link (skin removed & chunked (optional)
1 C sliced carrots
1 can mushrooms
1/2 C pearl barley (optional)
1/2 pound boneless skinless chicken breast in large chunks
1-14 oz can tomatoes in juice (add all)
1-14 oz can fat free chicken broth
1 small red or green pepper, chopped
3 cloves garlic, chopped
8 oz frozen green beans
3 C spinach
1 tea salt
1/2 tea pepper
1 tea basil
1 tea oregano

Here is how you make Crock Pot Vegetable stew:

In Crock pot, combine 5 C water, onion, potatoes, dried beans, carrots, mushrooms, barley, chicken, red peppers, tomatoes, chicken, 7 - 7 1/2 hours. Check beans for doneness. Stir in frozen green beans, spinach, pepper, salt, basil & oregano. Cover & heat for additional 10-30 mins or until spinach wilts. Use lean chicken sausage or low fat ham bitsApproximately 5 WW points per servingNumber of Servings: 8Recipe submitted by SparkPeople user SANDYBELL1.

The nutritional information for Crock Pot Vegetable stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 243.1

• Total Fat: 5.8 g
• Cholesterol: 27.5 mg
• Sodium: 490.4 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 7.0 g
• Protein: 16.3 g

The dietary needs meet for Crock Pot Vegetable stew is Low Fat