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Creamy Summer Vegetable Stew

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 by 2 people
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Makes: 4  servings Prep 10 mins Slow Cook 4 hrs  low
Creamy Summer Vegetable Stew
Nutrition Facts

Servings Per Recipe 4


  • Amount Per Serving
  • cal.(kcal)311
  • Fat, total(g)9
  • chol.(mg)23
  • sat. fat(g)4
  • carb.(g)48
  • fiber(g)9
  • pro.(g)11
  • sodium(mg)681

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 8 ounces  frozen pearl onions
  • 2 cups  baby carrots, halved
  • 1 1/2 cups  frozen corn
  • 1/2 cup  vegetable broth
  • 2 tablespoons  red wine vinegar
  • 2 teaspoons  herbes de Provence
  • 1/2 pound  zucchini, cut into 1/4-inch half-moons
  • 1 15 1/2ounce can chickpeas, drained and rinsed
  • 1/2 cup  light cream
  • 1 1/2 tablespoons  cornstarch
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 2 plum tomatoes, seeded and chopped
  • 2 tablespoons  grated Asiago cheese
  • 2 cups  cooked white rice (optional)

Directions

1. Place onions, carrots, corn, broth, vinegar and 1-1/2 teaspoons herbes de Provence in slow cooker. Cover and cook on LOW for 3 hours.

2. Stir in zucchini and chickpeas; cook for 45 minutes. In a small bowl, stir together cream, cornstarch, salt, pepper and remaining 1/2 teaspoon herbes de Provence; set aside.

3. Stir in cream mixture and tomatoes and cook an additional 15 minutes or until thickened. Sprinkle with Asiago and serve with rice, if desired.

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