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.
