You are here

Veggie Stew

Southern.Crockpot's picture
Ingredients
  Potatoes 6 , cubed
  Carrots 3 , cubed
  Onion 1 , chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Tomatoes 2 Cup (32 tbs)
  Canned sliced tomatoes 2 Cup (32 tbs), or stewed
  Chicken bouillon cubes 1 , dissolved in 3 cups of water
  Water 3 Cup (48 tbs)
  Dried thyme 1 1⁄2 Teaspoon
  Dried parsley 1⁄2 Teaspoon
  Brown rice 1⁄2 Cup (8 tbs), uncooked
  Frozen green beans 1 Pound
  Frozen corn 1 Pound
  Canned butter beans 15 Ounce (1 Can)
  Canned v 8 juice 46 Ounce
Directions

MAKING
1) In one 5-quart cooker or 2 medium-sized cookers, combine together the potatoes, onion, carrots, celery, chicken stock, tomatoes, thyme, parsley and rice.
2) Cover the cooker and cook over high heat for 2 hours.
3) Take out 1 cup of the mixture and puree it. Add back to the slow cooker so that the soup is thickened.
4) Add the beans, corn, butter beans and juice and stir well.
5) Cover the cooker and cook over high heat for another 60 minutes. Reduce the heat to low and cook for 6 to 8 hours.

SERVING
6) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Servings: 
6

Rate It

Your rating: None
4
Average: 4 (15 votes)