By: Lacey Nogueira

 

This stew is one of my family’s favorites. I adapted the recipe from the Better Homes and Garden’s New Cookbook (the version I have was printed in 2002). I usually have the kids help dump all the ingredients in the crock-pot after we eat lunch, and then cook it on high for the afternoon. I also like this recipe because it is easily made vegetarian/vegan friendly by substituting vegetarian meatballs. There are a lot of vegetarians and vegans in my life. You could also put in whatever veggies you have on hand. There are endless ways to make this recipe your own.

 

Vegetable Meatball Stew

 

 

Ingredients:
1 24-once package of frozen cooked meatballs (use your favorite type!)
1 cup frozen corn
1 cup frozen broccoli
1 28-ounce can of diced tomatoes
1 12-ounce jar of mushroom gravy
⅓ cup water
¾ teaspoon Italian seasoning
¾ teaspoon garlic powder

Directions:
1. In a 3½- or 4-quart crock-pot place cooked meatballs and vegetables. In a bowl stir together tomatoes, gravy, water and basil; pour over meatballs and vegetables.
2. Cover and cook on low-heat for 6 to 8 hours or high-heat for 3 to 4 hours.
 
That’s it! It’s easy and tasty!