Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 4|
|Calories from Fat: 212 (38%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 80.7mg||25 %|
|Sodium 492.5mg||17 %|
|Potassium 1708.3mg||45 %|
|Total Carbohydrate 61g||18 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 48.7g|
|Protein 29g||41 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 554
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