Very Veggie Stew

Submitted by ashlynn08

"Crockpot recipe From the hungry girl newsletter."

 

• Ready In: 4hrs 20mins
• Ingredients: 17
• Serves: 6-8

ingredients

• Ingredients

• 1 1⁄2 cups fat-free vegetable broth
• 1 cup canned garbanzo beans, drained (chickpeas)
• 1 (6 ounce) can tomato paste
• 1 eggplant, peeled and cut into 1/2-inch cubes
• 1 tomatoes, coarsely chopped
• 2 cups coarsely chopped zucchini
• 1 cup coarsely chopped carrot
• 1 cup cubed butternut squash
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 1 teaspoon extra virgin olive oil
• 1 teaspoon dried basil
• 1⁄3 teaspoon cinnamon
• 1⁄4 teaspoon salt (to taste)
• 1⁄8 teaspoon paprika
• 1⁄8 teaspoon ground ginger
• 1 (1 g) packet no-calorie artificial sweetener (like Splenda)

directions

1. Place all the veggies and the garbanzo beans in your crock pot.
2. In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener.
3. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.
4. Cover and cook on high for 4 hours. (OR cover and cook on low for 7 - 8 hours.)
5. If you like, add additional salt to taste. Enjoy!