Crock Pot Italian Vegetable Stew Recipe

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Ingredients:

Serving

4 cups water
2 cups onions, chopped
1 1/2 cups red potatoes, quartered
1 cup canned white beans
2 carrots, peeled and sliced
1/2 cup pearl barley, uncooked
1/2 lb lean boneless round steak, cut
1 (14 1/2 oz) can diced tomatoes, undrained
1 (14 1/2 oz) can beef broth
3 garlic cloves
1 large zucchini, sliced
1 cup spinach , torn
1 tsp thyme
1 tsp sage
1/4 tsp nutmeg
1/2 cup elbow macaroni (cooked )
1/2 cup romano cheese, grated

Directions:

Combine first ten ingredients (water thru garlic) in a Crock-pot. Cover with the lid and cook on high for 6 hours, or until beef is tender.
Add zucchini and next 4 ingredients (zucchini thru nutmeg)cover and cook on high an additional 30 minutes or until beans are tender.
Now add the pasta and stir for 2 minutes till pasta is heated thru.
Top with cheese before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	249.37 Kcal (1044 kJ)
Calories from fat	69.85 Kcal
		% Daily Value*
Total Fat	7.76g	12%
Cholesterol	35.22mg	12%
Sodium	234.14mg	10%
Potassium	587.9mg	13%
Total Carbs	29.35g	10%
Sugars	3.13g	13%
Dietary Fiber	5.8g	23%
Protein	15.8g	32%
Vitamin C	9mg	15%
Vitamin A	0.2mg	5%
Iron	2.7mg	15%
Calcium	226.3mg	23%

Amount Per 100 g
Calories	79.87 Kcal (334 kJ)
Calories from fat	22.37 Kcal
		% Daily Value*
Total Fat	2.49g	12%
Cholesterol	11.28mg	12%
Sodium	74.99mg	10%
Potassium	188.29mg	13%
Total Carbs	9.4g	10%
Sugars	1g	13%
Dietary Fiber	1.86g	23%
Protein	5.06g	32%
Vitamin C	2.9mg	15%
Iron	0.9mg	15%
Calcium	72.5mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.