1. Main Page
  2. Second course
  3. Vegetable stew in a slow cooker for winter

Vegetable Stew in a Slow Cooker for Winter

A delicious canned vegetable medley that will make your family happy all winter long! On a frosty day it's such a treat to open a jar of this bright, summery relish — it pairs beautifully with a side of potatoes. Shall we make some?

swetulekAuthor avatar
Recipe author
Vegetable stew in a slow cooker for winter
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 50 % 7 g
Carbohydrates 43 % 6 g
91 kcal
GI: 83 / 0 / 17
    1. Wash the zucchini and cut it into cubes. 2. Seed the bell peppers, rinse them, and cut them into cubes as well. 3. Peel and chop the onion. 4. Wash the tomatoes; halve them if they're small, or cut them into 4–6 pieces if they're larger. 5. Add the prepared vegetables to the slow cooker, then add the salt, sugar, and ground black pepper, and pour in the vinegar and vegetable oil. 6. Set the "Stew" (Braise) setting and cook the stew for 40 minutes. 7. Ladle the finished stew into sterilized jars and seal with sterilized lids. 8. Turn the jars upside down, wrap them in a blanket, and leave them until completely cool. Then move the jars to a dark, cool place for storage. Happy cooking!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g

Similar recipes

Related and additional categories: