Italian bean and vegetable stew


Member Of The Month May 2010
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I honestly thought I had posted this before, but I guess I didn't. I sometimes call it "pantry soup" since we usually have just about everything that's needed, in the pantry!! It's a favorite in my house. It's meatless, so I can eat it, but the whole family enjoys it! Don't limit yourself to the beans listed in the recipe...use whatever you have!! I have used red beans or black beans instead of the blackeyed peas several times!


1 medium onion, coarsely chopped (½ cup)
1 medium yellow or green pepper, coarsely chopped (1 cup)
2 Tablespoons chopped garlic
2 medium carrots, cut into ½ inch slices (1 cup)
2 cans (14.5 oz each) diced tomatoes with basil (Italian seasoned), undrained
1 can (15-16 oz) black-eyed peas, rinsed and drained
1 can (15-16 oz) great northern beans, rinsed and drained
1 can (14.5 oz) green beans, drained
1 can (14.5 oz) chicken broth (vegetable broth or water can be used)
1 Tablespoon Italian seasoning
1 tsp salt
1 tsp black pepper

Directions: (This is so easy!!)

Place all ingredients in 4-5 qt crockpot. Stir until well mixed. Cover, and cook on high for 4-6 hours, or until carrots and onions are tender.

Serve with warm bread or cornbread