Soup

Garden Vegetable Tabbouleh stew is for Soup.

Garden Vegetable Tabbouleh stew takes several minutes to prepare.

Garden Vegetable Tabbouleh stew takes several minutes to cook.

Garden Vegetable Tabbouleh stew makes 6 servings.

The ingredients for Garden Vegetable Tabbouleh stew are:

1 large onion, chopped
2 medium carrots, chunked
1 c grean beans
2 scallions, thinly sliced
1 small zucchini, halved and sliced
1 (15 oz) chickpeas, rinsed and drained
2 (14oz) diced tomatoes
1/4 tsp salt
1/8 tsp black pepper
1 box tabbouleh mix
1 1/2 c water
1/8 c olive oil
sour cream (optional)
fresh chopped mint (optional)

Here is how you make Garden Vegetable Tabbouleh stew:

Layer ingrediants in a slow cooker in the following order: onion, carrots, green beans, scallions, zucchini, chickpeas, tomotoes with juice, salt ant pepper. Sprinkle the tabbouleh mix over the vegetables. Pour water and olive oil evenly over the top. Cover and cook on low 6-8 hours or until vegetables are tender-crisp. Serve in bowls and garnish with sour cream and fresh mint, if desired.Number of Servings: 6Recipe submitted by SparkPeople user LADYDAMIENS.

The nutritional information for Garden Vegetable Tabbouleh stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 280.8

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 904.9 mg
• Total Carbs: 49.4 g
• Dietary Fiber: 7.9 g
• Protein: 10.6 g

The dietary needs meet for Garden Vegetable Tabbouleh stew is Vegetarian