Vegetable Stew

Vegetable Stew

Vegetable Stew in a slow cooker is a wonderful hearty meal any time of the years and this recipe has only 95 mg of sodium per serving and is rich in fiber and vitamins.

INGREDIENTS

• 2 baby eggplants
• 1 zucchini (cut into 1/2-inch slices)
• 1 yellow summer squash (cut into 1/2-inch slices)
• 1 Sweet potato
• 1 Red Bell Pepper
• 1 carrot (sliced thinly)
• 19 ounces cannellini (white kidney beans, rinsed and drained)
• 1 tomato (large, chopped)
• 2 teaspoons minced garlic ( 4 cloves)
• 1/4 teaspoon dried Italian herbs
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh basil (or 1 teaspoon dried basil)
• 1 1/2 cups low sodium tomato juice

• 1 tablespoon balsamic vinegar (white or regular)
• 1/2 teaspoon of Red pepper flakes (if you like it a little spicy)
• 2 handfuls of baby spinach
  
  

  DIRECTIONS
  

  Peel eggplant. Cut eggplant into 3/4-inch pieces (you should have about 3 cups).
  

In 3-1/2- or 4-quart slow cooker, combine eggplant, zucchini, yellow squash, cannellini beans, sweet potato, bell pepper, tomato, garlic, Italian herbs, pepper, and dried basil.

Add tomato juice.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Stir in fresh basil, if using, and balsamic vinegar.


About 30 minutes before your ready to serve put in the baby spinach.