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    Italian Vegetable Stew

    Average Rating:

     2 Total Reviews

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    • on December 12, 2011

      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.

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    • on November 17, 2009

      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.

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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

    Detailed Nutrition Values About Nutrition Info
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