Winter Vegetable Stew With Cheddar And Croutons
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crockpot, Meatless, Soup | 4 | Servings | |
INGREDIENTS
| 1 | Potato, 1/2-inch cubes | |
| 1 | Turnip, 1/2-inch cubes | |
| 2 | Carrots, 1/2-inch slices | |
| 1 | Celery stalk, 1/2" pieces | |
| sliced diagonally | ||
| 1 | Leek, white part 1/2-inch | |
| slices | ||
| 14 | oz | Fat-free chicken broth |
| 1 | t | Dried savory |
| 1/4 | t | Black pepper |
| 1/4 | lb | Broccoli florets |
| 3 | c | Croutons, toasted |
| 1 | c | Shredded lowfat cheddar |
| cheese | ||
| Bacos® LF, optional garnish | ||
| 3 | g fat, 15.3% cff. |
INSTRUCTIONS
WINTER VEGETATABLE STEW WITH CHEDDAR AND CROUTONS: A hearty, flavorful stew for healthy appetites. And it's vitamin A is okay, courtesy of carrots and broccoli. Use a 5 to 6 quart cooker. Makes 4 servings. Combine the potatoes, turnips, carrots, celery, leek, broth, savory and pepper in an electric slow cooker. Cover and cook on LOW until the vegetables are tender, 7 to 9 hours (or on HIGH for 4 to 6 hours). Add the broccoli. Cover and cook until the broccoli is tender, about 15 minutes or longer. Divide the stew among 4 bowls; top each serving with croutons, cheese, and bacon-flavored bits. Per serving with regular cheddar cheese: 320 calories, 11 g fat (30% of calories), 6.3 saturated fat, 30 mg cholesterol, 604 mg sodium, 3.8 g dietary fiber. McEstimates with at-free cheddar and store bought croutons: PER SERVING: 232 cals, To make toasted croutons, cut 3 slices of crusty bread into 1/2-inch cubes. Spread the cubes on a baking sheet or perforated pizza pan. Mist the cubes with nonstick spray, then broil them until they're golden, about 5 minutes. shake or stir cubes to expose the uncooked sides; broil them until golden, about 3 minutes. Carol Heding Munson, Smart Crockery Cooking (1996: Sterling IBSN 0-8069-6106-6 paper)/patH 4 hr method. Recipe by: Carol Heding Munson, Smart Crockery Cooking (1996) Posted to Digest eat-lf.v097.n316 by KitPATh <phannema@wizard.ucr.edu> on Dec 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 420
Calories From Fat: 128
Total Fat: 14.6g
Cholesterol: 37.4mg
Sodium: 1245.4mg
Potassium: 979.9mg
Carbohydrates: 48.1g
Fiber: 7.1g
Sugar: 8.7g
Protein: 24.6g