Slow Cooker Vegetable Stew (Easy, Healthy, Delicious!)

Name: Slow Cooker Vegetable Stew (Easy, Healthy, Delicious!)
Prep time: 15 min
Cook time: 7 h 55 min
Total time: 8 h 10 min
Yield: 6 servings
Ingredients: 1 pound red or yellow potatoes (scrubbed and cut into 1-inch chunks (for about 3 cups total); 1 pound about 6 medium carrots (peeled and sliced (for about 3 1/2 cups total); 2 ribs celery (chopped); 1 cup frozen corn; 1 cup frozen green beans; 8 ounces white mushrooms (cleaned & sliced); 8 ounces cremini or baby bella mushrooms (cleaned & sliced); 4 cloves garlic (minced); 1 (14.5-ounce) can fire-roasted crushed tomatoes (undrained); 5 cups low-sodium vegetable broth; 1 tablespoon tomato paste; 1 tablespoon balsamic vinegar; 1 tablespoon Italian Seasoning; 1 teaspoon fresh chopped rosemary (OR 1/4 teaspoon dried rosemary); 1 teaspoon salt (plus additional to taste); 1 teaspoon garlic powder; ½ teaspoon onion powder; 2 bay leaves; Freshly ground black pepper (to taste); 3 tablespoons cornstarch + 3 tablespoons water; 1 cup (4 ounces) dry alphabet pasta or small elbow macaroni (OR any other type of small pasta); 1 cup frozen peas (thawed)

6 servings

doses

15 minutes

tempo ativo

8 hours 10 minutes

tempo total

Começar a Cozinhar

Ingredientes

1 pound red or yellow potatoes (scrubbed and cut into 1-inch chunks (for about 3 cups total)

1 pound about 6 medium carrots (peeled and sliced (for about 3 1/2 cups total)

2 ribs celery (chopped)

1 cup frozen corn

1 cup frozen green beans

8 ounces white mushrooms (cleaned & sliced)

8 ounces cremini or baby bella mushrooms (cleaned & sliced)

4 cloves garlic (minced)

1 (14.5-ounce) can fire-roasted crushed tomatoes (undrained)

5 cups low-sodium vegetable broth

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

1 tablespoon Italian Seasoning

1 teaspoon fresh chopped rosemary (OR 1/4 teaspoon dried rosemary)

1 teaspoon salt (plus additional to taste)

1 teaspoon garlic powder

½ teaspoon onion powder

2 bay leaves

Freshly ground black pepper (to taste)

3 tablespoons cornstarch + 3 tablespoons water

1 cup (4 ounces) dry alphabet pasta or small elbow macaroni (OR any other type of small pasta)

1 cup frozen peas (thawed)

Instruções

Combine potatoes, carrots, celery, corn, green beans, both kinds of mushrooms, garlic, and crushed tomatoes in a large slow cooker. Pour in vegetable broth, then add tomato paste, balsamic vinegar, Italian Seasoning, rosemary, salt, garlic powder, onion powder, bay leaves, and pepper; stir to combine. Cover and cook on LOW for 8 hours (or HIGH for 4 hours) or until all vegetables are tender.

In a small bowl, mix cornstarch and water until smooth, then slowly stir cornstarch slurry into the slow cooker, along with pasta and thawed peas. Cover and cook on HIGH for 15 to 30 minutes until pasta is al dente. Adjust seasonings with additional salt and pepper to taste, if desired.

Notas

Used 3 stalks celery instead of two.

Subbed Better Than Bouillon veg broth, did not add salt or pepper.

Was out of rosemary so didn't add it.

Used 1 T. Jar garlic instead of fresh garlic cloves.

Added 1.25 lb. Ground sirloin.

Used ditalini pasta.

Cooked for 7 hrs on LOW.

Did not thaw the peas.

Informação Nutricional

Tamanho da Dose

Calorias

226 kcal

Gordura Total

1 g

Gordura Saturada

0.2 g

Gordura Insaturada

0.5 g

Gordura Trans

Colesterol

Sódio

433 mg

Carboidratos Totais

49 g

Fibra Alimentar

8 g

Açúcares Totais

10 g

Proteína

9 g

Avaliação

Média: 5.0