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Italian Vegetable Stew Recipe

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This recipe for Italian Vegetable Stew, by , is from The Poe Family Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Florence Poe
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1¾ c. Green Beans, cut in half
2 tsp. Garlic, minced
1 lg. Baking Potato, cut into ½” chunks
1½ c. Onion, sliced
1 (12 oz.) can Tomato Sauce
1 sm. Eggplant, cut into 1” chunks
¼ c. Olive Oil
2 Bell Peppers, cut into strips
1 tsp. Salt
1 Zucchini or Yellow Squash, cut into 1”chunks

Directions:
Directions:
Place all ingredients into a crock pot. Cook on low for 8 hours or on high for 4 hours until the vegetables are tender. Makes 10 cups. Serve as is with grated cheese on top or on baked potatoes. You can also use as an omelet filling or over scrambled eggs.

Personal Notes:
Personal Notes:
This freezes well. You can make a lot in the summer and save it for the winter. If you freeze it then leave out the potatoes and don't add them until you cook it.

 

 

 

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