Southwest Vegetable Stew

  • Prep Time 30 min
  • Total Time 5 hr 30 min
  • Servings 10

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
0
% Daily Value
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
540mg
Total Carbohydrate
55g
Dietary Fiber
7g
Protein
5g
% Daily Value*:
Iron
12%
12%
Exchanges:
1 Starch;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.