Creamy Summer Vegetable Stew

Recipe by threeovens
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READY IN: 4hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the onions, carrots, corn, broth, vinegar, and herbes de Provence in a slow cooker; cover and cook on LOW for 3 hours.
  • Stir in the zucchini and chickpeas; cover and cook about 45 minutes.
  • Meanwhile, in a small bowl, combine cream, cornstarch, about 1/4 teaspoon each salt and pepper; add to slow cooker and cook until thickened, about 15 minutes.
  • Serve, sprinkled with cheese, with rice, if desired.
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