Colombian-Style Vegetable Stew

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Slow Cooker Vegetable Stew Recipes

Ingredients:

  • 2 cans diced tomatoes
  • 1 can (15 ounces) chickpeas, rinsed, drained
  • 11⁄2 cups reduced-sodium vegetable broth
  • 1⁄2 cup dry white wine or vegetable broth
  • 4 each: peeled cubed medium potatoes, thickly sliced carrots, ribs celery
  • 1 cup each: chopped onion, whole-kernel corn
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried cumin
  • 3⁄4 teaspoon dried oregano leaves
  • 11⁄2 tablespoons white wine vinegar
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped cilantro
  • Salt and pepper, to taste

Instructions:

  1. Combine all ingredients, except peas, cilantro, salt, and pepper, in 6-quart slow cooker;
  2. Cover and cook on high 4 to 5 hours, adding peas during last 15 minutes.
  3. Stir in cilantro; discard bay leaves.
  4. Season to taste with salt and pepper.

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