Crock Pot Italian Vegetable Stew |
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Prep Time: 60 Minutes Cook Time: 6 Minutes |
Ready In: 66 Minutes Servings: 8 |
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A great stew to make in the crock pot. Any suggestions for adding more flavor? It tasted a little bland the first time I made it. Ingredients:
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 ounce) can diced tomatoes, undrained |
1 (14 1/2 ounce) can beef broth |
3 garlic cloves |
1 large zucchini, sliced |
1 cup spinach, torn |
1 teaspoon thyme |
1 teaspoon sage |
1/4 teaspoon nutmeg |
1/2 cup elbow macaroni (cooked) |
1/2 cup romano cheese, grated |
Directions:
1. 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.
2. Add zucchini and next 4 ingredients (zucchini thru nutmeg)cover and cook on high an additional 30 minutes or until beans are tender.
3. Now add the pasta and stir for 2 minutes till pasta is heated thru.
4. Top with cheese before serving.
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