Three Bean Vegetable Stew with Spaetzle

 Easy Simple Slow Cooker Vegetable Stew with Three different Beans, Onions, Carrots, with Spaetzle Egg Noodles…

Three Bean Vegetable Stew with Spaetzle Noodles

INGREDIENTS

• 32 ounce chicken or vegetable stock
• 1 pound carrots peeled and sliced
• 1 medium onion, sliced
• 1 can three bean blend, about 15 ounces, drained and rinsed (or your favorite beans)
• 2 teaspoons of each: no salt garlic herb seasoning, no salt original seasoning blend, onion powder, parsley, and paprika
• salt and pepper to taste
• About 8 ounces egg spaetzle noodles, cooked to package directions

DIRECTIONS

• Turn a medium slow cooker on high, add stock or broth, carrots, onions, and seasonings.
• Add three beans blend, or your favorite beans.
• Allow to cook about 3-4 hour, or until vegetables are tender.
• Add the spaetzle egg noodles, turn to low or warm until ready to serve, noodles will soak up some of the liquid. Or you can add noodles to soup when serving in bowls.
• Serve with crackers or sandwiches. Makes about 4 bowls of soup. Enjoy!