Very Veggie Stew Recipe

Name: Very Veggie Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ 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; ⅓ teaspoon cinnamon; ¼ teaspoon salt (to taste); ⅛ teaspoon paprika; ⅛ teaspoon ground ginger; 1 (1 g) packetno-calorie artificial sweetener (like Splenda)

Servings: persons

1 ½ 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
⅓ teaspoon cinnamon
¼ teaspoon salt (to taste)
⅛ teaspoon paprika
⅛ teaspoon ground ginger
1 (1 g) packetno-calorie artificial sweetener (like Splenda)

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.
4
Gently stir to allow the sauce to coat the veggies.
5
Cover and cook on high for 4 hours.
6
(OR cover and cook on low for 7 - 8 hours.)
7
If you like, add additional salt to taste.
8
Enjoy!

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ½ 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, and more.

Yes, Very Veggie Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Very Veggie Stew

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