Slow Cooker Mediterranean Stew

3.6
(149)

A nice hearty crockpot vegetable stew that is wicked easy — just throw everything in the slow cooker to enjoy later.

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Prep Time:
30 mins
Cook Time:
8 hrs
Total Time:
8 hrs 30 mins
Servings:
10

Ingredients

  • 1 butternut squash - peeled, seeded, and cubed

  • 2 cups cubed eggplant, with peel

  • 2 cups cubed zucchini

  • 1 (10 ounce) package frozen okra, thawed

  • 1 (8 ounce) can tomato sauce

  • 1 cup chopped onion

  • 1 ripe tomato, chopped

  • 1 carrot, sliced thin

  • ½ cup vegetable broth

  • cup raisins

  • 1 clove garlic, chopped

  • ½ teaspoon ground cumin

  • ½ teaspoon ground turmeric

  • ¼ teaspoon crushed red pepper

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon paprika

Directions

  1. In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.

  2. Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

Nutrition Facts (per serving)

122 Calories
1g Fat
31g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 122
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 157mg 7%
Total Carbohydrate 31g 11%
Dietary Fiber 8g 28%
Total Sugars 8g
Protein 3g
Vitamin C 40mg 202%
Calcium 120mg 9%
Iron 2mg 11%
Potassium 820mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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