Friday, January 21, 2011

Crock Pot Chicken Stew

 Recipe from: The McDougall Program

Yum! I've been craving veggie soup, so I went to the grocery store this morning to stock up on veggies. This was my result. This recipe is so quick and easy and the veggies retain a lot of texture since you aren't cooking them to death.

Serving Size: 4

1 yellow onion, coursely chopped
1 clove garlic, crushed
1 white potato, scrubbed and chunked
1 carrot, scrubbed and sliced
1 stalk celery, sliced
1 zucchini, sliced
1/2 cup chopped broccoli
1 leek, trimmed, washed and sliced
2 cups low-sodium tomato sauce
1 Tbsp parsley flakes
1/2 tsp paprike
1/2 tsp dried basil
1/2 tsp chili powder
1/4 tsp dry mustard
1/4 tsp ground cumin
1/8 tsp ground black pepper

Cook the onions, garlic, potato, carrot and celery in a small amount of water in a large saucepan for 10 minutes. Add the remaining ingredients and cook over low heat until the vegetables are tender, about 35 minutes.

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