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Vegetable stew in a slow cooker

0
1222
Kitchen Italian
Calorie content 44.4 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 1.8 gr.
Fats * 3 gr.
Carbohydrates* 7.8 g
* per 100 gr. product
Vegetable stew in a slow cooker
Content

A quick and easy side dish in a slow cooker is a vegetable stew. You can even use frozen vegetables in it, as a rule, they are already cut.

Ingredients

Cooking process

step 1 out of 10
Cut the eggplant into pieces and soak briefly in water.
step 2 out of 10
Cut the zucchini into small cubes.
step 3 out of 10
Peel the potatoes and also cut into cubes.
step 4 out of 10
Pour vegetable oil into the multicooker bowl, put potatoes, salt a little.
step 5 out of 10
Place the zucchini and eggplant further. Also add salt and spices.
step 6 out of 10
Lay out the red canned beans, which must be rinsed first.
step 7 out of 10
Sprinkle with your favorite seasonings on top. Provencal herbs are best suited here.
step 8 out of 10
Chop carrots, onions, garlic, bell peppers and tomatoes in a blender.
step 9 out of 10
Place the mixture on top of the vegetables.
step 10 out of 10
Set the multicooker to the "Baking" mode for half an hour. At the end, stir everything and check the potatoes for softness.

Bon Appetit!

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