Slow Cooked Vegetable Stew

chef.david.galeano's picture

Aug. 10, 2011


Frozen mixed vegetables 20 Ounce , partially thawed (2 Packages,10
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)



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


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 6