Saturday, September 29, 2007

Vegetable Stew in the Crockpot

Prep: 15 mins
Cook: Low 9 hours, High 4.5
Makes: 5 servings
Slow Cooker: 3.5-4 quart

1 pound potatoes, cut into 1-inch cubes
1 large onion, chopped
2 medium carrots, sliced
1 15-ounce can red kidney beans, rinsed& drained
1 15-ounce can tomato sauce
1 14.5 ounce can diced tomatoes with basil, garlic, oregano
1 10-ounce pkg frozen whole kernel corn
2 teaspoons steak sauce
2/3 cup shredded cheddar cheese

1. Combine potatoes, onion, carrots, beans, tomato sauce, undrained tomatoes, corn, and steak sauce.

2 Cover and cook on low-heat setting for 9-11 hours or on high heat setting for 4.5-5.5 hours. To serve, sprinkle cheese over soup.

NI: 325 calories, 6g fat (3g saturated fat), 16mg chol, 1,219 mg sodium, 60g carbo, 10g fiber, 16g protein.

Daily Values: 154% Vit A, 59% Vit C, 22% Calcium, 25% iron

Source: Better Homes and Gardens

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