Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1995

Gallery

Recipe Summary test

Yield:
8 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese.

    Advertisement

Nutrition Facts

287 calories; calories from fat 11%; fat 3.6g; saturated fat 1.6g; mono fat 1g; poly fat 0.5g; protein 18.7g; carbohydrates 45.6g; fiber 7.3g; cholesterol 20mg; iron 4.5mg; sodium 503mg; calcium 168mg.
Advertisement