Slow Cooker Bean and Squash Stew Recipe

Slow cooker bean and squash stew recipe. Very simple, healthy, and delicious vegetarian bean stew cooked in a slow cooker. #slowcooker #crockpot #stew #vegetarian #vegan #dinner
  • Yield: 6 servings
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    253.0
  • Fat

    12.6 g
  • Saturated Fat

    6.6 g
  • Polyunsaturated Fat

    0.7 g
  • Cholesterol

    31.5 mg
  • Sodium

    831.1 mg
  • Potassium

    725.5 mg
  • Carbohydrate

    31.0 g
  • Fiber

    4.1 g
  • Sugars

    0.4 g
  • Protein

    7.4 g

Slow cooker bean and squash stew recipe. Very simple, healthy, and delicious vegetarian bean stew cooked in a slow cooker. Serve it with Buttermilk Bread Use butternut or acorn squash to make this meal. This recipe dedicated to all vegetarian and vegan lovers!

Slow Cooker Bean and Squash Stew Recipe

You may also like Slow Cooker Vegetarian Cabbage Rolls or Slow Cooker Bean and Spinach Stew

Ingredients

  • 2 (14½ oz (435 ml) each) cans diced tomatoes, undrained
  • 15 oz (450 ml) can kidney beans, rinsed and drained
  • 13¼ oz (400 ml) can lima beans, rinsed and drained
  • 2 cups peeled and cubed squash
  • 1½ cups chopped yellow onions
  • 1½ cups cubed zucchini
  • 2 teaspoons minced roasted garlic
  • ½ teaspoon dried Italian seasoning
  • salt and freshly ground black pepper,to taste

Method

Step 1

In a 6-quart (6 L) combine all ingredients, except seasoning. Mix well.

Step 2

Cover the pot and cook on high-heat setting for 4-5 hours or until vegetables are tender.

Step 3

Turn off the cooker and open the lid. Mix the stew well before serving. Serve hot with buttermilk bread. Enjoy!

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