Arabian Stew

Name: Arabian Stew
Ingredients: 3 1/2 cups tomato juice; 16 ounces chicken cooked, chopped; 2 small potatoes raw, diced; 1 medium eggplant cut up; 1 large onions diced; 6 each celery stalks with greens, diced; 28 ounces green beans can, drained; 8 ounces mushrooms, canned drained; 1 tablespoon oregano; 1 x garlic to taste; 1 x onion powder to taste; 1 x parmesan, parmigiano-reggiano cheese, grated grated

12 ingredients

3 steps

Ingredients

3 1/2 cups tomato juice
16 ounces chicken cooked, chopped
2 small potatoes raw, diced
1 medium eggplant cut up
1 large onions diced
6 each celery stalks with greens, diced
28 ounces green beans can, drained
8 ounces mushrooms, canned drained
1 tablespoon oregano
1 x garlic to taste
1 x onion powder to taste
1 x parmesan, parmigiano-reggiano cheese, grated grated

Directions

1

Place all ingredients in a crock pot in the order listed (except for the cheese), cover and cook 8 to 10 hours on medium.
2

Serve with cheese.
3

Makes 20 cups.