Slow Cooked Vegetable Stew (Vegan)
Slow Cooked Vegetable Stew (Vegan)
Ingredients
- 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 Tablespoons olive oil
- 1/2 teaspoon salt
Instructions
- 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.
- Cover and cook on high for 4 hours or on low for 6 hours or until tender.
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