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    You are in: Home / Recipes / Italian Vegetable Stew Recipe
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    Italian Vegetable Stew

    Italian Vegetable Stew. Photo by JanuaryBride

    1/1 Photo of Italian Vegetable Stew

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    loof's Note:

    This recipe came from a September 1996 issue of Woman's Day magazine, tweaked just a bit. It's so easy to make and so healthy - great when you want a hearty meatless meal!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim green beans and cut in half. Slice the onions and peppers. Mince the garlic. Cut the eggplant and zucchini into 1" chunks. Peel the potato and cut into 1/2" chunks.
    2. 2
      Put the green beans, onions, and garlic in a large crock pot.
    3. 3
      Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl. Add to crock pot.
    4. 4
      Cover and cook on low 8 hours, or high 4 hours.
    5. 5
      Serve topped with Parmesan cheese.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on December 12, 2011

      45

      This turned out quite tasty. I used zucchini, red bell pepper and 5 garlic cloves. I loved the fact it uses the crockpot. I cooked mine on low for 8 hours. Made for Zaar Hits 1-2-3 Tag Game 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2009

      45

      I had to make this recipe, as #1 it used the crock pot, #2 it was a stew, and #3 it was all veggies (I try to eat vegetarian at least 4 days per week). I only made a couple changes. . .used only 1 zucchini, only 1 yellow bell pepper, 1/2 a potato, and then added a handful of spinach, 2 tomatoes and about 6 oz of mushrooms. My tomato sauce was roast garlic flavor worked well. I chose the 4 hour on high option; at 4 hours my small diced potatoes were not quite done and the beans were turning to mush. So next time, I will put the potatoes on the bottom and see if that does the trick. I also added quite a bit of seasoning after cooking: jugo seasoning sauce, seasoning salt, Italian seasoning, and some hot sauce. I put it in the fridge, as I think this is probably one of those stews that tastes better on day two. Will be back tomorrow with that update! Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Vegetable Stew

    Serving Size: 1 (379 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 181.4
     
    Calories from Fat 88
    48%
    Total Fat 9.8 g
    15%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 702.5 mg
    29%
    Total Carbohydrate 22.6 g
    7%
    Dietary Fiber 7.2 g
    29%
    Sugars 10.1 g
    40%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    italian seasoning

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