#vegetablestew

From Gastroposter Vandana Vishwas, via Instagram:

A hearty and flavorful vegan stew packed with protein-rich chickpeas and nutritious vegetables.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 bell pepper, diced. 1 can 15 oz chickpeas, drained and rinsed. 1 can 14.5 oz diced tomatoes. 4 cups vegetable broth. 1 tsp cumin. 1 tsp paprika. 1/2 tsp turmeric. Salt and pepper to taste. 2 cups spinach, chopped. 2 tbsp fresh parsley, chopped.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Add the bell pepper, celery, and carrots and stir them in. Cook for 5 minutes. Put in the vegetable broth, cumin, paprika, turmeric, salt, and pepper, along with the diced tomatoes and chickpeas. Bring to a boil, then lower the heat and let it cook for 20 minutes. After you add the spinach and parsley, cook for 5 more minutes or until the spinach wilts. If you need to, change the seasoning. Warm up and serve.

Prep Time: 10 minutes

Cook Time: 30 minutes

A hearty and healthy stew made with lean turkey ground up and different kinds of vegetables that are cooked slowly until they are just right.

Ingredients: 1 lb lean ground turkey. 2 cups mixed vegetables carrots, peas, corn. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 2 cups low-sodium chicken broth. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a skillet, brown the ground turkey over medium heat until no longer pink, breaking it apart with a spoon. Transfer the cooked turkey to the slow cooker. Add the mixed vegetables, diced onion, minced garlic, diced tomatoes, chicken broth, dried thyme, salt, and pepper to the slow cooker. Stir everything together. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. Adjust seasoning if needed before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

A comforting chicken stew with tender vegetables topped with fluffy biscuits.

Ingredients: 4 boneless, skinless chicken thighs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, sliced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 4 cups chicken broth. 1 cup frozen peas. 1 cup diced potatoes. 1 cup diced tomatoes. 1 cup all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup milk. 2 tablespoons butter.

Instructions: Add salt and pepper to the chicken thighs. Put olive oil in a big pot and heat it over medium-low heat. It will take about 4 minutes on each side to brown the chicken thighs after you add them. Take it out of the pot and set it aside. Put the garlic, onion, carrots, and celery in the same pot again. For about 5 minutes, cook until the vegetables are soft. Add the rosemary and dried thyme. Put the chicken back in the pot and add the peas, potatoes, tomatoes, and chicken broth. Bring it down to a low heat and cook for 20 minutes. In the meantime, mix the flour, baking powder, and salt together in a bowl. Add butter and mix until the mixture looks like big crumbs. Add milk and mix until a dough forms. Add spoonfuls of dough to the stew that is already cooking. Put the lid back on and cook for 15 minutes more, or until the biscuits are fully cooked. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 40 minutes

A hearty and flavorful soup made with tender ham hock, cabbage, and vegetables, cooked low and slow in the slow cooker.

Ingredients: 1 ham hock. 1 onion, chopped. 3 cloves garlic, minced. 1 head cabbage, chopped. 3 carrots, sliced. 3 potatoes, diced. 8 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a slow cooker, put the cabbage, carrots, potatoes, chicken broth, thyme, oregano, onion, and ham hock. Add pepper and salt to taste. It should be cooked on low for 8 to 10 hours or high for 4 to 5 hours, until the ham hock is soft and the vegetables are done. Take the ham hock out of the slow cooker when it's done cooking and shred the meat, getting rid of the bone and extra fat. Place the shreds of meat back into the slow cooker and mix them around well. Check the seasoning and make changes if needed. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 480 minutes

This hearty and healthy chicken and vegetable stew is perfect for a satisfying meal. Packed with protein and fiber, it's a delicious option for those following the Weight Watchers program.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cups low-sodium chicken broth. 1 cup diced tomatoes. 1 cup chopped carrots. 1 cup chopped celery. 1 cup chopped onion. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 cups chopped spinach.

Instructions: In a slow cooker, combine chicken, broth, tomatoes, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. Stir in chopped spinach during the last 30 minutes of cooking. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Enjoy the flavors of lasagna in a comforting soup form! This gluten-free slow cooker lasagna soup is packed with savory ground turkey, vegetables, and gluten-free lasagna noodles, all simmered to perfection in a rich tomato broth.

Ingredients: 1 lb ground turkey. 1 onion, diced. 4 cloves garlic, minced. 1 bell pepper, diced. 1 can 28 oz crushed tomatoes. 1 can 14.5 oz diced tomatoes. 4 cups gluten-free chicken broth. 2 tsp Italian seasoning. 1/2 tsp salt. 1/4 tsp black pepper. 8 oz gluten-free lasagna noodles, broken into pieces. 2 cups fresh spinach. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese.

Instructions: Over medium-low heat, brown the ground turkey in a skillet. Remove any extra fat. Put the turkey that has been cooked in a slow cooker. Put chopped onion, minced garlic, diced bell pepper, crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, salt, and black pepper in the slow cooker. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the broken lasagna noodles and fresh spinach about 30 minutes before you serve. Keep cooking with the lid on until the noodles are soft. When the noodles are soft, serve the soup hot with grated Parmesan and mozzarella cheese on top.

Prep Time: 15 minutes

Cook Time: 240 minutes