Vegetable Stew

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Serves8 (1 1/2 cups each)
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Directions

  1. Put water and bouillon in large pot and bring to a boil over high heat.
  2. Add potatoes and carrots and simmer for 5 minutes.
  3. Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
  4. Remove 4 chunks of squash and puree in blender.
  5. Return pureed mixture to pot and let cook for 10 minutes more.
  6. Add tomatoes and cook for another 5 minutes.
  7. Remove from heat and let sit for 10 minutes to allow stew to thicken. Serve hot.

Recipe Tips

Use frozen mixed vegetables in place of canned.

Nutrition Facts
Vegetable Stew
Amount Per Serving (1 1/2 cups eachg)
Calories 98 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 132mg 6%
Potassium 563mg 16%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 6g
Protein 3g 6%
Vitamin A 30%
Vitamin C 27%
Vitamin D0%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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