Slow-Cooker Vegetable Stew

Slow-Cooker Vegetable Stew
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Serves 6| Hands-On Time: | Total Time:

Ingredients

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 March, 2004

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 .

Quick Tip

All-Clad 6.5-Quart Slow Cooker with Ceramic Insert
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.

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