Vegetable Stew Recipe

Vegetable Stew

4 expansive carrots, corner to corner cut into 2-inch pieces

2 medium turnips, peeled and cut into 1-inch blocks

1 expansive onion, diced )

2 garlic cloves, minced

1 14-ounce can diced tomatoes

1 glass vegetable or chicken soup

1 teaspoon fit salt

1/2 teaspoon ground cumin

1/4 teaspoon squashed red pepper chips

1 zucchini, cut into 1/2-inch cuts

1 16-ounce can chickpeas, emptied


Consolidate the carrots, turnips, onion, garlic, tomatoes (with their fluid), juices, salt, cumin, and pepper drops in a 4- to 6-quart moderate cooker. Cook on low hotness for 6 hours, or on high for 3 hours.

Include the zucchini and chickpeas and cook 1 hour longer on low.