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Italian Vegetable Stew
1 3/4 c Green beans; trimmed,cut in half
1 1/2 c Onion; sliced
2 ts Garlic; minced
1 sm Eggplant; cut 1" cubes
2 lg Yellow squash or zuchinni; cut 1" cubes
1 lg Baking potato; peeled, 1/2" chunks
2 Bell pepper; cut in strips
1 1/2 c Tomato sauce
1/4 c Olive oil
1 ts Salt
Put green beans, onions and garlic in a 4 quart or larger slow cooker.
Mix all of the remaining ingredients in a bowl. Add to slow cooker.
Cover and cook on low for 8 hours or on hight for 4 hours, until
vegetables are tender.
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