Slow-cooked Vegetable Stew

What's better than eating a lot of veggies? Eating a variety of veggies!

Having various colors in your diet is an easy way to increase variety in your meals- red, green, yellow, orange, white, etc. Using these colorful ingredients can not only make the dish appealing to the eyes, but will also help you get a broad range of nutrients.

To eat more veggies, salad isn't your only solution! Cooking veggies reduces the volume and makes it easier to eat more.

Try our Slow-cooked Vegetable Stew:

Slow-cooked Vegetable Stew

Here is the recipe:

INGREDIENTS:

  • 1 medium sweet potato

  • 2 medium carrots

  • 2 medium onions

  • 1 cup green beans

  • 1 bell pepper

  • 2 cups cauliflowers

  • 1 can tomatoes (crushed)

  • 2 cups vegetables stock or broth

  • salt and pepper (to taste)

DIRECTIONS:

  1. Peel and chop sweet potato, carrots, and onions. Chop green beans and bell pepper.

  2. In a slow cooker, place all the chopped vegetables, 1 can tomatoes (crushed), and vegetable stock. Cover and cook on low heat for 8 to 10 hours. Use salt and pepper to your taste.

  3. While the stew is cooking, steam 2 cups cauliflowers.

  4. Serve the stew with cauliflowers on top.

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