Slow-Cooker Ratatouille Bean Stew

Slow-Cooker Ratatouille Bean Stew

Looking for a slow-cooked French dinner? Serve your family this spicy ratatouille bean and veggies stew.

Prep Time

15

Minutes

Total Time

18:45

Hrs:Mins

Makes

5

servings

1
cup dried chick peas or garbanzo beans, sorted, rinsed
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
can (14 oz) chicken broth
1
jar (4.5 oz) sliced mushrooms, drained
1/4
teaspoon salt
1
large zucchini, sliced
1
medium red or green bell pepper, cut into pieces
1
teaspoon Italian seasoning
1
can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
  1. Soak chick peas in enough water to cover for at least 8 hours. Drain, discarding water.
  2. In 3 1/2- to 4-quart slow cooker, mix chick peas, onion, garlic, broth, mushrooms and salt.
  3. Cover; cook on Low heat setting 10 to 12 hours.
  4. Stir zucchini, bell pepper, Italian seasoning and tomatoes into stew. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until vegetables are tender.
Makes 5 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 700mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 9g,
    • Sugars 7g),
  • Protein 11g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.