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Vegetarian Vegetable Stew
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Servings
6
servings
Ingredients
1x
2x
3x
2
tablespoons
Herbes de Provence
4
cloves
garlic
pressed
1
teaspoon
sea salt
1/2
teaspoon
freshly ground black pepper
1
cup
chopped onion
1
cup
chopped green bell pepper
1
cup
chopped eggplant
1
cup
chopped zucchini
1
cup
chopped celery
8
ounces
navy beans
drained and rinsed or homemade
15
ounces
kidney beans
drained and rinsed or homemade
1
cup
low sodium vegetable broth
4
cups
tomato sauce
Instructions
Combine all ingredients in a slow cooker; stir well.
Cover and cook on LOW for 2 hours or on HIGH for 1 hour or until heated through and veggies are tender-crisp.
Serve and enjoy!
Notes
SERVING SUGGESTION:
Serve crusty bread and butter on the side.
VEGETARIAN:
No changes necessary. KOSHER: No changes necessary.
GLUTEN FREE:
Make sure Herbes de Provence, beans, tomato sauce and broth are gluten free.
NUTRITION:
Per serving: 194 Calories; 1g Fat; 12g Protein; 37g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1829mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fat. Points: 5
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