Vegetable stew

Ingredients

2 large carrots, diced (1 cup)
2 celery ribs, diced (1/2 cup)
1 medium-size sweet onion, diced
Cooking Spray
2 (8-oz.) packages sliced fresh mushrooms
1 large zucchini, chopped (1 1/2 cups)
1 yellow squash, chopped (1 cup)
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon seasoned pepper
1 (8-oz.) can tomato sauce
3 cups tomato juice
2 (14 1/2-oz.) cans diced tomatoes, undrained
4 (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained
1 cup frozen whole kernel corn

Easy

Directions

1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent.

2. Add mushrooms, zucchini, and squash; sauté 3 more minutes.

3. Add chili powder and next 2 ingredients, and sauté 5 more minutes.

4. Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture.

5. Cover and cook on LOW 8 hours.

main courses, stew, vegetarian December 13, 2012 03:55

Author myrecipes.com/recipe/slow-...