Vegetable Stew

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      Vegetable Stew

      3 cloves garlic, chopped
      1 onion, chopped
      2 ribs celery, chopped
      2 carrots, cut into thick slices
      1 butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
      2 leeks, white part only and sliced
      8-oz pkg sliced mushrooms
      1/2 lb small white potatoes
      15-oz can lower sodium white beans, drained
      3/4 cup vegetable broth
      15-oz can fire-roasted crushed tomatoes
      1 bay leaf
      Layer the garlic, onion, and all of the vegetables in a 4- to ​5-quart slow cooker.

      Add the drained beans, broth, tomatoes, and bay leaf.

      Heat on low for 5 to 7 hours.  Serves 6

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