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Savory Vegetable Stew

Ingredients

• 2 cups cubed, peeled sweet potato
• 1 cup cubed, peeled red-skinned potato
• 1 cup chopped carrot
• 1 cup cubed, peeled rutabaga
• 6 boiling onions, peeled
• 1/2 cup sliced celery
• 1/2 cup chopped red and/or green sweet pepper (1 small)
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 1 6-ounce jar sliced mushrooms, drained
• 1 14.5-ounce can Mexican-style stewed tomatoes, undrained and cut up
• 1 14.5-ounce can vegetable broth or chicken broth
• 1/2 cup water
• 1 tablespoon quick-cooking tapioca, crushed
• 1 teaspoon Cajun seasoning
• 1/2 cup frozen peas
• 1/2 cup frozen cut green beans

Directions

1. In a slow cooker combine potatoes, carrot, rutabaga, onions, celery, and sweet pepper.
2. Stir in beans and mushrooms.
3. In a bowl combine undrained tomatoes, broth, the water, tapioca, and Cajun seasoning.
4. Pour over mixture in cooker.
5. Cover and cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.
6. Stir in frozen peas and green beans.
7. Cover and let stand for 5 minutes before serving.

Attribution