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ITALIAN BEAN AND VEGETABLE STEW
1 medium onion, coarsely chopped (½ cup)
1 medium yellow or green pepper, coarsely chopped (1 cup)
2 Tablespoons chopped garlic
2 medium carrots, cut into ½ inch slices (1 cup)
2 cans (14.5 oz each) diced tomatoes with basil (Italian seasoned), undrained
1 can (15-16 oz) black-eyed peas, rinsed and drained
1 can (15-16 oz) great northern beans, rinsed and drained
1 can (14.5 oz) green beans, drained
1 can (14.5 oz) chicken broth (vegetable broth or water can be used)
1 Tablespoon Italian seasoning
1 tsp salt
1 tsp black pepper
Directions: (This is so easy!!)
Place all ingredients in 4-5 qt crockpot. Stir until well mixed. Cover, and cook on high for 4-6 hours, or until carrots and onions are tender.
Serve with warm bread or cornbread
1 medium onion, coarsely chopped (½ cup)
1 medium yellow or green pepper, coarsely chopped (1 cup)
2 Tablespoons chopped garlic
2 medium carrots, cut into ½ inch slices (1 cup)
2 cans (14.5 oz each) diced tomatoes with basil (Italian seasoned), undrained
1 can (15-16 oz) black-eyed peas, rinsed and drained
1 can (15-16 oz) great northern beans, rinsed and drained
1 can (14.5 oz) green beans, drained
1 can (14.5 oz) chicken broth (vegetable broth or water can be used)
1 Tablespoon Italian seasoning
1 tsp salt
1 tsp black pepper
Directions: (This is so easy!!)
Place all ingredients in 4-5 qt crockpot. Stir until well mixed. Cover, and cook on high for 4-6 hours, or until carrots and onions are tender.
Serve with warm bread or cornbread