My first attempt at both using a crock pot and making a stew. The forecast today called for rain and storms all day; so we prepped for a day in and bought firewood … and, of course, no rain.But, regardless the day and the stew turned out great (which is a good thing, because I’ll be eating it for lunch for the rest of the week)! The original recipe, can be found on Fat Free Vegan Recipes. Because it was my first stew, I didn’t change much at all. Although, the next go-round will definitely have a Girl In Nashville twist.
1 medium eggplant, peeled — cut in 1/2″ cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned — drained
8 ounces red kidney beans, canned — rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 tsp minced garlic
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon sea salt pepper
1/4 teaspoon crushed red pepper
1 bay leaf
1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.
Nutritional Information calculated on MyFitnessPal.
198 Calories
33 Carbs
2 Fat
10 Protein