Root Vegetable Stew - 6 Smart Points WW

Weight Watchers Recipe : Slow Cooker Root Vegetables Sausage Stew – 6 SmartPoint

The original poster of this recipe enjoyed this slow cooker root vegetables sausage stew with friends and family one cool evening.  They dined at home with crusty French bread, making it a hearty, satisfying meal. 

Be sure to include the parsnip as it has a mellow sweet flavor that works well with the potato, sweet potato, carrots and sausage.  You can make this ahead too. Just put everything except the parsley in the ceramic crock of your slow cooker, cover and refrigerate for up to 12 hours. Then, when you are ready, pop the insert into your slow cooker, turn it on and continue cooking as directed.



Slow Cooker Root Vegetables Sausage Stew

Prep time    Cook time    Total Time
20 mins      7 hours        7 hours 20 mins

Simple, hearty and satisfying this slow cooker root vegetables sausage stew should be a hit with the whole family.
Author: Simple Nourished Living
Recipe type: Main
Serves: 6
Ingredients

    1 large potato, peeled and cut into ½-inch cubes
    1 large sweet potato, peeled and cut into ½-inch cubes
    2 carrots, peeled and coarsely chopped
    1 parsnip, peeled and coarsely chopped
    1 onion, finely chopped
    1 pound smoked sausage, sliced (I used Aidell's Chicken & Turkey)
    1 can (14 to 15 ounces) Italian style stewed tomatoes, with juices
    1-1/2 cups chicken broth
    2 teaspoons sugar
    ½ teaspoon dried thyme
    ¼ teaspoon freshly ground black pepper
    ¼ cup chopped fresh parsley

Instructions

    In at least a 4-Quart slow cooker combine the potato, sweet potato, carrots, parsnip, onion, sausages, tomatoes (with their juices), broth, sugar, thyme and pepper.   Stir well to mix.  (Mixture can now be refrigerated for up to 12 hours until beginning to cook.)
    Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours, or until the vegetables are tender and can easily be pierced with a fork.
    Stir in the parsley during the last 5 to 10 minutes of cooking.
    Season to taste with salt and pepper.

Cook's Notes
Nutrition Estimates Per Serving (1-1/3 cups): 259 calories, 8.7 g fat, 30.8 g carbs, 6.2 g fiber, 15 g protein and *6 Points Plus, 6 SmartPoints