Slow-Cooker Meatball-Bean Stew

Slow-Cooker Meatball-Bean Stew

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

Prep Time

10

Minutes

Total Time

6:30

Hrs:Mins

Makes

4

servings

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.
Makes 4 servings (1 1/2 cups each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 5g,
    • Trans Fat 1/2g),
  • Cholesterol 95mg;
  • Sodium 1290mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 10g,
    • Sugars 17g),
  • Protein 26g;
Percent Daily Value*:
    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.