In a large kettle or Dutch oven combine all ingredients. Cover and cook over medium-low heat till vegetables are thawed and mixture boils (about 10 minutes) Simmer, covered, for 25 to 30 minutes or till vegetables are tender.
Makes 6-8 servings.
Crockery cooker method- In a 3 1/2 quart electrick slow cooker combine all ingredients. Stir and mix well. Cover and cook on low setting for 4-8 hours or till vegetables are tender.
Per serving-
269 cal., 12 g pro, 34 g carbo, 10 g fat, 25 mg cchol, 871 sodium.
Originally Submitted
8/5/2010
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