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 min
  • Total Time 5 hr 30 min
  • Servings 10

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.

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 PER SERVING

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