Winter vegetable stew with cheddar and croutons

4 Servings

Ingredients

Quantity Ingredient
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 ounces Fat-free chicken broth
1 teaspoon Dried savory
¼ teaspoon Black pepper
¼ pounds Broccoli florets
3 cups Croutons; toasted
1 cup Shredded lowfat cheddar cheese
Bacos® LF; optional garnish

Directions

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, 3⅘ g dietary fiber. McEstimates with at-free cheddar and store bought croutons: PER SERVING: 232 cals, 3.7 g fat (15.3% cff).

To make toasted croutons, cut 3 slices of crusty bread into ½-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@...> on Dec 13, 1997

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