Southwest Vegetable Stew

Southwest Vegetable Stew

Looking for a vegetable stew? Then check out this slow cooked stew recipe – perfect if you love Southwest cuisine.

Prep Time

30

Minutes

Total Time

5:30

Hrs:Mins

Makes

10

servings

3
medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
8
small unpeeled red potatoes, cut into 1-inch pieces (4 cups)
4
medium carrots, cut into 1/2-inch pieces (3 cups)
2
medium parsnips, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1
medium green bell pepper, cut into 1/2-inch pieces (1 1/2 cups)
1
medium onion, cut into 1/2-inch wedges (1 cup)
2
cloves garlic, finely chopped
2
cans (14 1/2 ounces each) stewed tomatoes, undrained
1/4
cup tomato paste
1 1/2
teaspoons dried oregano leaves
1 1/2
teaspoons ground cumin
1
teaspoon salt
1/4
teaspoon pepper
1/4
cup chopped fresh cilantro
  1. Mix all ingredients except cilantro in 6-quart slow cooker.
  2. Cover and cook on low heat setting 5 to 6 hours or until vegetables are tender. Spoon into shallow serving bowls; sprinkle with cilantro.
Makes 10 servings (about 1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
Pretty much anything goes in this recipe, so feel free to add your favorite beans and root vegetables. You may want to try garbanzo beans, whole green beans or sliced turnips or rutabaga.
Instead of sprinkling this hearty meatless stew with cilantro, you can top it with fresh chives or shredded or shavings of Parmesan cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 540mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 7g,
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.