Another crock-pot recipe! I’m trying to do one a week if I can, and this week’s was veggie stew. Definitely a great way to get a good portion of vegetables in and to utilize whatever veggies you have on hand.
I was worried there wasn’t enough liquid in mine (I might have added more veggies than the recipe calls for!) so I added another cup of broth and a cup of crushed tomatoes. In the end, it almost had more of a soup consistency, but it was still a good meal! Heats up really well, too.
Very VERY Veggie Stew
Recipe courtesy of HungryGirl
1 1/2 cups fat-free vegetable bouillon cube, broth
1 cup canned garbanzo beans, drained
1 (6-ounce) can tomato paste
1 eggplant, peeled and cut into 1/2-inch cubes
1 tomato, coarsely chopped
2 cups coarsely chopped zucchini
1 cup coarsely chopped carrots
1 cup cubed butternut squash
1 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon olive oil
1 teaspoon dried basil
1/3 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground ginger
1 packet sugar substitute
Place all the veggies and the garbanzo beans in your crock pot.
In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.
Cover and cook on high for 4 hours. (OR cover and cook on low for 7 – 8 hours.) If you like, add additional salt to taste.
Nutritional info (per 1 cup): 100 calories, 1 gram fat, 296 milligrams sodium, 20 grams carbs, 6 grams fiber, 7 grams sugars, 4 grams protein — POINTS® value 1*