Vegetable Stew

Photo: ChrisMara

I got this recipe from my mom, and I'm unsure of the source. If you know the source, please let me know so I can give proper credit!

Yield: 8 servings ( Serving Size: servings )
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  • 3 c. peeled butternut squash cut into 1/2 in pieces
  • 2 c. sliced mushrooms
  • 2 14 1/2 ounce cans stewed tomatoes (I use the no salt added kind)
  • 1 15 oz. can great northern beans, drained (this could be also be kidney beans)
  • 1 9 oz. pkg. frozen green beans
  • garlic (it says 4 cloves minced but I just sprinkle a little in)
  • 1 c. water
  • 2 tsp. dried Italian seasoning, crushed
  • 1/4 tsp. pepper


  1. In a 3 1/2, 4, or 5 quart crockery cooker combine squash, mushrooms, undrained tomatoes, great northern beans, cut green beans and garlic. Combine water, Italian seasoning, and pepper. Pour over vegetables.

  2. Cover; cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
January 2012

This recipe is a personal recipe added by ChrisMara and has not been tested or endorsed by MyRecipes.

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