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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 94.0
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 312.4 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 5.6 g

View full nutritional breakdown of Summer Stew calories by ingredient
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Summer Stew

Submitted by: SAHMWICH
Summer Stew

Introduction

What do Zucchini, Summer Squash, Asparagus, and Egg Plant have in common? They are all in this soup! Had plans to make chili and had all these ingredients around so I added them- it turned out phenomenal! Its pretty simple to put together if you don't mind cutting up some fresh veggies! What do Zucchini, Summer Squash, Asparagus, and Egg Plant have in common? They are all in this soup! Had plans to make chili and had all these ingredients around so I added them- it turned out phenomenal! Its pretty simple to put together if you don't mind cutting up some fresh veggies!
Number of Servings: 12

Ingredients

    1 small eggplant (peeled and cubed)
    1 medium summer squash
    1 average zucchini
    1 bunch of Asparagus
    1/2 large onion
    3 garlic cloves, minced
    1 can stewed tomatoes
    1 can kidney beans
    1 can chili beans
    1 tbsp dried basil
    2 tsp chili powder
    6 cups water

Directions

Add beans and tomatoes to stock pot and start to simmer on low heat while cutting and adding vegetables. Add water and spices and stir so that everything gets mixed together. Boil, stirring occasionally, for about 1/2 hour- or until vegetables are cooked to your liking.

Makes 8- 1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user SUNNY-DEE.






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