Discover a delightful and nutritious meal option with our Crock Pot Italian Vegetable Stew recipe. Whether enjoyed by itself or served over a bed of brown rice, this hearty stew offers a wholesome and satisfying dining experience.
Ingredients
- 1 3/4 cups fresh green beans, trimmed and cut in half
- 1 1/2 cups sliced onions
- 1 small eggplant cut in 1" cubes
- 2 large yellow or zucchini squash cut in 1" chunks
- 2 bell peppers cut in narrow strips
- 1 large baking potato cut in 1/2" chunks
- 2 cloves garlic, minced
- 12 ounce can stewed tomatoes
- 6 oz can tomato sauce
- 1/4 cup olive oil
- 1/2 tsp. Celtic sea salt or to taste (optional)
Method
- Mix ingredients in a crock pot.
- Cook on high 4 hours or all day on low.
