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Slow Cooked Vegetable Stew

chef.david.galeano's picture
Ingredients
  Frozen mixed vegetables 20 Ounce, partially thawed (2 Packages,10-Oz. Each)
  Celery 1⁄2 Cup (8 tbs), chopped finely
  Condensed cream of celery soup 2 Can (20 oz)
  Onion 1 Small, peeled, chopped
  Beef bouillon cube/Chicken bouillon cube 1
  Butter/Margarine 2 Tablespoon, melted
  Water 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a slow cooker or crock pot, combine the vegetables, celery and onion.
2. Crumble the bouillon cube over the vegetables
3. Dot with butter
4. Pour over the soup and water.
5. Cover the pot with its lid
6. Cook the vegetables on HIGH for about 2 1/2 hours or if you are not in a hurry, cook on LOW for about 5 hours, until tender

SERVING
7. Ladle the vegetable stew into a tureen and serve hot with rice or bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes
Servings: 
6

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