Slow cook baked beans, tomatoes, vegetables and Italian meatballs for an Italian-style hearty stew dinner.
Slow-Cooker Meatball-Bean Stew
- Prep Time 10 min
- Total 6 hr 30 min
- Servings 4
- Ingredients 6
Ingredients
- 1 medium onion, coarsely chopped (1/2 cup)
- 1 can (16 oz) baked beans, undrained
- 1 can (14.5 oz) stewed tomatoes with Italian herbs, undrained
- 1 box (12 oz) frozen cooked Italian-style meatballs
- 1 medium zucchini, halved lengthwise, sliced (2 cups)
- 1 cup frozen mixed vegetables, thawed
Instructions
-
Step1In 3 1/2- to 4-quart slow cooker, mix onion, baked beans, tomatoes and meatballs.
-
Step2Cover; cook on Low heat setting 6 to 7 hours.
-
Step3Stir in zucchini and mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are tender.
Nutrition
410
Calories
13g
Total Fat
26g
Protein
48g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 5g
- 24%
- Trans Fat
- 1/2g
- Cholesterol
- 95mg
- 32%
- Sodium
- 1290mg
- 54%
- Potassium
- 1010mg
- 29%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 10g
- 43%
- Sugars
- 17g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 20%
- 20%
- Calcium
- 20%
- 20%
- Iron
- 40%
- 40%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
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