Slow Cooker

Summer Vegetable Stew is for Soup.

Summer Vegetable Stew takes 15 minutes to prepare.

Summer Vegetable Stew takes several minutes to cook.

Summer Vegetable Stew makes 5 servings.

The ingredients for Summer Vegetable Stew are:

Onions, raw, 172 grams
Yellow Peppers (bell peppers), 217 grams
garlic, minces, 3 cloves
Zucchini, 265 grams
Green Beans (snap), 102 grams
Campbell's Vegetable Broth, 1 cup
Olive Oil, 1 tbsp
Sriracha Hot Sauce (Rooster sauce), 1 tsp
*Vinegar, White, 1 tsp
*Aylmer -No Salt Added - Diced Tomatoes, 3.359 cup
Del Monte Peaches and Cream Whole Kernel Corn, 1.439 cup
bay leaves, 2

Here is how you make Summer Vegetable Stew:

Saut? Onions, garlic and peppers in olive oil with sriracha and deglaze pan with vinegar before adding ingredients to crock pot.While onions, garlic and peppers are saut?ing, chop remaining ingredients and add to crock pot.Throw in two bay leaves and let cook on low heat for 8 hours.Remove bay leaves before serving.Serving Size: 5-400g servingsNumber of Servings: 5Recipe submitted by SparkPeople user BUZZ780.

The nutritional information for Summer Vegetable Stew is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 141.3

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 273.2 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 4.9 g
• Protein: 4.3 g

The dietary needs meet for Summer Vegetable Stew is Vegan