Slow Cooked Vegetable Stew (Vegan)

Slow Cooked Vegetable Stew (Vegan)

8 ounces trimmed fresh green beans, halved
1 1/2 cup sliced onions
2 teaspoons minced garlic
1 small eggplant, cut into 1 inch chunks
1 pound yellow or zucchini squash, cut into 1 inch chunks
2 medium julienned green bell peppers
1 peeled baking potato (8 ounces), cut into 1/2 inch chunks
1 1/2 cup tomato sauce
3 Tablespoon olive oil
1/2 teaspoon salt

Add green beans, onions and garlic to 4 quart slow cooker. Mix eggplant, squash, bell peppers, potato, tomato sauce, olive oil and salt in bowl. Add to slow cooker. Cover and cook on high for 4 hours or on low for 6 hours or until tender.

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