Slow Cooker Vegetable Stew
If you're looking for a hearty and healthy meal that's easy to make, look no further than this slow cooker vegetable stew. It's loaded with colorful veggies, beans, and herbs that simmer in a rich tomato broth until tender and flavorful. This stew is perfect for cozy nights in, or for serving a crowd. Just toss everything in the slow cooker and let it do the work for you!
Category: Mains
Source: www.eatingwell.com
Equipment
| Crock pot or dutch oven |
Ingredients
| Canned whole plum tomatoes | |
| Beans | |
| Romano beans | |
| Potatoes | |
| Onion | |
| Oregano | |
| Salt | |
| Pepper | |
| Red pepper | |
| Vegetable broth | |
| Olive oil | |
| Cloves garlic | |
| Parmesan | |
| Clove | |
| Olive oil | |
| Italian seasoning | |
| Bread |
Instructions
Place tomatoes and their juice in a slow cooker and crush them with your hands or a potato masher. Add cannellini beans, frozen beans, potatoes, onion, oregano, salt, pepper and crushed red pepper. Stir in broth and cover. Cook on Low for 8 hours or High for 4 hours.
To prepare croutons: About 30 minutes before serving, preheat oven to 400 degrees F. Mash chopped garlic into a paste with a fork or the side of a chef's knife. Transfer to a medium bowl and stir in 2 tablespoons oil and Italian seasoning. Add bread and toss to coat. Transfer to a rimmed baking sheet. Bake until golden, 12 to 15 minutes.
Just before serving, heat 1 tablespoon oil in a small skillet over medium heat. Add minced garlic and cook, stirring, until just golden, about 1 minute. Stir the garlic and oil into the slow cooker. Divide the stew among 6 bowls and top with the croutons. Serve with more crushed red pepper and Parmesan, if desired.
Nutrition
| Serving size: | 740.4 |
| Energy: | 435.8 |
| Ratio: | 0.6 |
| Carbohydrate: | 67.4 |
| Fat: | 13.0 |
| Protein: | 11.8 |
| Saturated fat: | 2.2 |
| Sodium: | 2316.3 |
| Sugar: | 15.4 |