Very Veggie Stew

• 1 12 cups fat-free vegetable broth
• 1 cup canned garbanzo beans, drained (chickpeas)
• 1 (6 ounce) can tomato paste
• 1 eggplant, peeled and cut into 1/2-inch cubes
• 1 tomatoes, coarsely chopped
• 2 cups coarsely chopped zucchini
• 1 cup coarsely chopped carrot
• 1 cup cubed butternut squash
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 1 teaspoon extra virgin olive oil
• 1 teaspoon dried basil
• 13 teaspoon cinnamon
• 14 teaspoon salt (to taste)
• 18 teaspoon paprika
• 18 teaspoon ground ginger
• 1 (1 g) packetno-calorie artificial sweetener (like Splenda)

1. Place all the veggies and the garbanzo beans in your crock pot.
2. In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener.
3. Mix well and pour evenly over the contents of the crock pot.
4. Gently stir to allow the sauce to coat the veggies.
5. Cover and cook on high for 4 hours.
6. (OR cover and cook on low for 7 - 8 hours.)
7. If you like, add additional salt to taste.
8. Enjoy!

vegetable broth, garbanzo beans, tomato paste, eggplant, tomatoes, zucchini, carrot, butternut squash, onion, garlic, extra virgin olive oil, basil, cinnamon, salt, paprika, ground ginger, packetno

Taken from www.food.com/recipe/very-veggie-stew-354431 (may not work)