General Vegetable Stew

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Ingredients:

  • 1.5 cups reduced-sodium vegetable broth, divided
  • 2 medium tomatoes, chopped
  • 8 ounces each: green beans and small new potatoes, halved
  • 2 each: sliced small carrots, turnips
  • 4 green onions, sliced
  • 1⁄2 teaspoon dried marjoram leaves
  • 1⁄4 teaspoon dried thyme leaves
  • 4 slices vegetarian bacon, fried crisp, crumbled
  • 1 cup each: frozen thawed peas and artichoke hearts
  • 8 asparagus spears, cut (2-inch)
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Salt and pepper, to taste
  • 3 cups cooked rice, warm

Instructions:

  1. Combine all ingredients, except vegetarian bacon, peas, artichoke hearts, asparagus, cornstarch, water, salt, pepper, and rice, in slow cooker;
  2. Cover and cook on high 3 to 4 hours, adding bacon, peas, artichoke hearts, and asparagus during last 30 minutes.
  3. Stir in combined cornstarch and water, stirring 2 to 3 minutes.
  4. Season to taste with salt and pepper; serve over rice

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