Slow-Cooker Vegetable Stew

Susie Cushner
Serves 6 Hands-On Time: 15m Total Time: 7hr 30m

Ingredients

  • 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
  • 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
  • 1 large onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 14-ounce can diced tomatoes
  • 1 cup vegetable or chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 zucchini, cut into 1/2-inch slices
  • 1 16-ounce can chickpeas, drained

Directions

  1. Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours.
  2. Add the zucchini and chickpeas and cook 1 hour longer on low.
By Jane Kirby,  March 2004

Quick Tip

Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.

Nutritional Information

  • Per Serving
  • Calories 136
  • Calcium  96mg
  • Carbohydrate  28g
  • Cholesterol  0mg
  • Fat  1g
  • Fiber  6g
  • Iron  1mg
  • Protein  5mg
  • Sat Fat  0g
  • Sodium  1332mg
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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