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Monday, June 16 2014
Creamy Vegetable Stew
ingredients
 
  • 8    ounces   frozen pearl onions
  • 2    cups   baby carrots, halved
  • 1 1/2   cups   frozen corn
  • 1/2   cup   vegetable broth
  • 2    tablespoons   red wine vinegar
  • 2    teaspoons   herbes de Provence
  • 1/2   pound   zucchini, cut into 1/4-inch half-moons
  • 1    15 1/2ounce can  chickpeas, drained and rinsed
  • 1/2   cup   light cream
  • 1 1/2   tablespoons   cornstarch
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   black pepper
  • 2      plum tomatoes, seeded and chopped
  • 2    tablespoons   grated Asiago cheese
  • 2    cups   cooked white rice (optional)
 
directions
Place onions, carrots, corn, broth, vinegar and 1-1/2 teaspoons herbes de Provence in slow cooker. Cover and cook on LOW for 3 hours.
 
 
Stir in zucchini and chickpeas; cook for 45 minutes. In a small bowl, stir together cream, cornstarch, salt, pepper and remaining 1/2 teaspoon herbes de Provence; set aside.
 
 
Stir in cream mixture and tomatoes and cook an additional 15 minutes or until thickened. Sprinkle with Asiago and serve with rice, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 311, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 48, fiber (g) 9, pro. (g) 11, sodium (mg) 681, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:38 am   |  Permalink   |  0 Comments  |  Email
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