Slow Cooker Bean and Squash Stew Recipe
2022-01-17- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
253.0 -
Carbohydrates
31.0 g -
Cholesterol
31.5 mg -
Fat
12.6 g -
Fiber
4.1 g -
Protein
7.4 g -
Saturated Fat
6.6 g -
Serving Size
1 -
Sodium
831.1 mg -
Sugar
0.4 g -
Trans Fat
0 g -
Unsaturated Fat
0.7 g -
Potassium
725.5 mg
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 is 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 a 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!