My family devours this healthy stew.
So when I tested thisSlow-Cooker Vegetable Stewin theEatingWellTest Kitchen, I knew I found a winner.
I now lean hard intoslow-cooker recipesand this veggie stew is my favorite.
The recipe also calls for Italian (Romano) beans, which are long, flat green beans.
Eating these foods makes me feel lighter, less stiff and less achy.
Plus I have more energy compared to when I eat more processed, higher fat foods.
So what makes this veggie stew so special compared to the countless other slow-cooker recipes out there?
I cook it until it’s golden brown and fragrant and stir the garlic and oil into the stew.
This not only adds richness to the stew but tons of toasty garlic flavor.
I serve the stew with simple garlicky croutons that my daughtersloveusing to sop up the tomatoey broth.
This gives me more time to spend with my girls after school rather than focusing on making them dinner.
And it doesn’t hurt to have a recipe I know the whole family will enjoy.
