
Send a Meal BlogMonday, June 16 2014
ingredients
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 Comments:
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