Market Stew

Ingredients

Stew

• 1 pound yellow onions, trimmed, cut into narrow wedges
• 1 (24 to 26 ounce) jar tomato-basil pasta sauce
• 2 cups low sodium vegetable or chicken broth
• 1 tablespoon dried oregano
• 1/2 pound boneless, skinless chicken breast,diced (optional)
• 1/4 cup minced parsley (optional)

Summer Vegetable Selection

• 1 1/2 pounds assorted bell peppers, trimmed, seeded and cubed
• 1 cup fresh corn kernels
• 1 pound zucchini, sliced

Winter Vegetable Selection

• 1 pound yellow squash, pared, seeded and cubed (3 1/2 cups)
• 1 pound yams or sweet potatoes, pared and cubed (3 cups)
• 1/2 pound carrots, pared and sliced (1 1/2 cups)

Instructions

1. In a 5 or 6 quart slow cooker, combine onions, pasta sauce, broth, oregano and the vegetable selection of choice.
2. Add chicken, if desired or omit for a vegetarian option.
3. Stir thoroughly until ingredients are mixed well and coated in sauce.
4. Cover slow cooker with lid and turn to LOW setting for 5 to 7 hours or until tender.
5. If desired, add parsley just before serving.

Attribution

Recipe and photo used with permission from: National Onion Association