1 response

  1. tracy
    December 8, 2011

    I tweaked this recipe so that it can be put in a slow cooker and it turned out great. It makes 10 servings at 280 calories each. Here are the changes that I made:

    Roast diced mushrooms, carrots, green pepper, onion, and garlic for 40 minutes at 350 degrees.

    Use a 20 oz. bag of 16 bean soup mix instead of canned beans. Soak beans according to directions.

    Combine ingredients in a slow cooker with tomatoes and 4 cups of vegetable broth instead of 1/2 cup in the original recipe.

    Instead of soy sauce and paprika, add pepper, oregano flakes, and a Tuscan blend of spices to taste.

    Cook covered on high for 4.5 hours in slow cooker until beans are tender.

    Cook 12 oz. instead of 2 cups of noodles and stir in.

    No need for cornstarch. Stew will be nice and thick.

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