Ratatouille Bean Stew

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Ratatouille Bean Stew

5 (1 1/2 cups servings)

 

1 cup dried garbanzo beans

1 med. onion, chopped

2 garlic cloves, minced

1 (14 1/2 oz.) can ready-to-serve vegetable broth

1 (4.5 oz.) jar sliced mushrooms, drained

1/4 tsp. salt

1 large zucchini, sliced

1 med. red or green bell pepper, cut into pcs.

1 tsp. dried Italian seasoning

1 (14.5 oz.) can diced tomatoes with Italian-style herbs, undrained

 

Soak beans as directed on pkg. for 6-8 hrs.

 

In 3 1/2 to 4 qt. slow cooker, combine garbanzo beans, onion, garlic, broth,

mushrooms and salt; mix well.

 

Cover, cook on LOW setting for 10-12 hrs.

 

About 35 min. before serving, stir in zucchini, bell pepper, italian

seasoning and tomatoes. Cover; cook on HIGH setting an additional 30 to 35

min. or until vegetables are tender