Slow-Cooker Meatball-Bean Stew

Slow cook baked beans, tomatoes, vegetables and Italian meatballs for an Italian-style hearty stew dinner.

  • Prep Time 10 min
  • Total Time 6 hr 30 min
  • Servings 4

Ingredients

1
medium onion, coarsely chopped (1/2 cup)
1
can (16 oz) baked beans, undrained
1
can (14.5 oz) stewed tomatoes with Italian herbs, undrained
1
box (12 oz) frozen cooked Italian-style meatballs
1
medium zucchini, halved lengthwise, sliced (2 cups)
1
cup frozen mixed vegetables, thawed

  • 1 In 3 1/2- to 4-quart slow cooker, mix onion, baked beans, tomatoes and meatballs.
  • 2 Cover; cook on Low heat setting 6 to 7 hours.
  • 3 Stir in zucchini and mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are tender.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
1/2g
1/2%
),
Cholesterol
95mg
95%;
Sodium
1290mg
1290%;
Total Carbohydrate
48g
48%
(Dietary Fiber
10g
10%
  Sugars
17g
17%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
20%;
Calcium
20%;
Iron
40%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.