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Slow Cooked Vegetable Stew (Vegan)

Print Recipe
Course Soup & Stew
Cuisine Crock Pot, 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.
Keyword meatless