Looking for a vegetable stew? Then check out this slow cooked stew recipe – perfect if you love Southwest cuisine.
Southwest Vegetable Stew
- Prep Time 30 min
- Total 5 hr 30 min
- Servings 10
- Ingredients 14
Ingredients
- 3 medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
- 8 small unpeeled red potatoes, cut into 1-inch pieces (4 cups)
- 4 medium carrots, cut into 1/2-inch pieces (3 cups)
- 2 medium parsnips, peeled and cut into 1/2-inch pieces (2 1/2 cups)
- 1 medium green bell pepper, cut into 1/2-inch pieces (1 1/2 cups)
- 1 medium onion, cut into 1/2-inch wedges (1 cup)
- 2 cloves garlic, finely chopped
- 2 cans (14 1/2 ounces each) stewed tomatoes, undrained
- 1/4 cup tomato paste
- 1 1/2 teaspoons dried oregano leaves
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh cilantro
Instructions
-
Step1Mix all ingredients except cilantro in 6-quart slow cooker.
-
Step2Cover and cook on low heat setting 5 to 6 hours or until vegetables are tender. Spoon into shallow serving bowls; sprinkle with cilantro.
Nutrition
210
Calories
0g
Total Fat
5g
Protein
55g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 0
- Total Fat
- 0g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 540mg
- Total Carbohydrate
- 55g
- Dietary Fiber
- 7g
- Protein
- 5g
% Daily Value*:
- Iron
- 12%
- 12%
Exchanges:
1 Starch;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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