Vegetarian

Slow Cooker Bean and Vegetable Stew is for Dinner.

Slow Cooker Bean and Vegetable Stew takes 15 minutes to prepare.

Slow Cooker Bean and Vegetable Stew takes 600 minutes to cook.

Slow Cooker Bean and Vegetable Stew makes 7 servings.

The ingredients for Slow Cooker Bean and Vegetable Stew are:

Ingredients:

1 Ontario Cooking Onion, diced
3 Ontario Carrots, thinly sliced
2 Ontario Potatoes, diced
3 cloves Ontario Garlic, minced
1 19 oz (540 mL) can each soya beans and lentils, drained and rinsed
1 tsp (5 mL) dried thymes leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cups (750 mL) vegetable or chicken broth
2 cups (500 mL) baby spinach leaves or larger leaves, torn into pieces
6 tbsp of mild salsa

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

In slow cooker, combine onion, carrots, potatoes, garlic, beans, thyme, salt and pepper. Add broth and push vegetables and beans under liquid. Cover and cook on low 10 to 12 hours, or until vegetables are tender. Stir in salsa and spinach, cover and cook on low until lightly wilted, about 10 minutes. Serving Size:?Makes 7 x 1.25 cup servings

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

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 205.5

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 846.9 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 5.1 g
• Protein: 12.7 g