Slow Cooker Kidney Bean and Vegetable Stew

LeGourmetTV's picture

May. 10, 2011

Ingredients

Onion 1 Medium , diced
Carrot 3 Medium , thinly sliced
Potato 2 Medium , diced
Garlic clove 3 Medium , minced
White bean 1 Can (10 oz) , drained, rinsed (19oz can)
Red kidney bean 1 Can (10 oz) , drained, rinsed (19oz can)
Thyme 1 Teaspoon
Salt 1/2 Teaspoon
Cracked black pepper 1/4 Teaspoon
Chicken broth/Vegetable broth 3 Cup (48 tbs)
Baby spinach 2 Cup (32 tbs) (or larger spinach leaves torn into pieces)
Cheddar cheese 1/2 Cup (8 tbs) , grated (or as required)
Sour cream 1/2 Cup (8 tbs) (or as required)
Fresh flat leaf parsley 3 Tablespoon , chopped

Directions

MAKING

1) In a slow cooker, combine the onion, carrots, potatoes, garlic, beans, thyme, salt and pepper.

2) Add the broth and push the vegetables and beans under the liquid.

3) Cover and cook on low for 10 to 12 hours, or until the vegetables are tender.

4) Stir in the spinach, cover and cook on low for about 10 minutes, until lightly wilted.

SERVING

5) Sprinkle each serving with cheese, sour cream and parsely and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 600 Minutes
Ready In: 600 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 772Calories from Fat 85

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 618 mg25.75%

Total Carbohydrates 129 g43%

Dietary Fiber 30 g120%

Sugars 8 g

Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet