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Vegetable Stew

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



  1. Combine all the ingredients except the zucchini and chickpeas in a heavy, covered saucepan. Cook over medium heat for 30 minutes.
  2. Add the zucchini and beans during the last 10 minutes of cooking.
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

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.