Creamy Summer Vegetable Stew

Creamy Summer Vegetable Stew
Makes 4
Prep 10 m
Slow Cook 240 m
Slow Cook low



  1. 1 of 3 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. 2 of 3 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. 3 of 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.
Nutrition Information for Creamy Summer Vegetable Stew
Servings Per Recipe: 4
Per Serving: 681 mg sodium, 9 g fiber, 4 g sat. fat, 23 mg chol., 9 g Fat, total, 311 kcal cal., 48 g carb., 11 g pro.