Vegetarian Stew Slow Cooker Recipe

Vegetarian Stew Slow Cooker Recipe

Ingredients

• 1 cup (110 g) cubed potatoes
• ½ cup (65 g) sliced carrots
• 1 cup (160 g) chopped onion
• ½ cup (50 g) chopped celery
• 360 g no-salt-added stewed tomatoes
• 700 ml low-salt vegetable broth
• 1 teaspoon thyme
• ½ teaspoon parsley
• ½ cup (95 g) brown rice
• 1 pound (455 g) frozen green beans
• 1 pound (455 g) frozen corn
• 5¾ cups (1.4 L) low-salt vegetable juice

Method

1. Combine potatoes, carrots, onion, celery, tomatoes, vegetable broth, thyme, parsley, and rice in slow cooker
2. Cover and cook on high 2 hours
3. Stir in green beans, corn, and vegetable juice
4. Cover and cook on high 1 more hour and then reduce to low and cook 6 to 8 more hours
5. Yield: 8 servings
6. Per serving: 471 g water; 184 calories (6% from fat, 15% from protein, 79% from carb)

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