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Slow-Cooker Meatball-Bean Stew

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By Betty Crocker Kitchens
Updated Oct 12, 2010
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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
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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

  • Step 
    1
    In 3 1/2- to 4-quart slow cooker, mix onion, baked beans, tomatoes and meatballs.
  • Step 
    2
    Cover; cook on Low heat setting 6 to 7 hours.
  • Step 
    3
    Stir 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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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