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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 164.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.2 mg
  • Sodium: 639.6 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 6.8 g
  • Protein: 6.0 g

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

Submitted by: RIGGY27

Introduction

This recipe comes from Healthy Calendar Diabetic Cooking cookbook from the American Diabetes Association. Makes 7 1-cup servings. 3 Weight Watchers Points Plus points. This recipe comes from Healthy Calendar Diabetic Cooking cookbook from the American Diabetes Association. Makes 7 1-cup servings. 3 Weight Watchers Points Plus points.
Number of Servings: 7

Ingredients

    Swanson Chicken Broth 99% Fat Free, .25 cup
    Zucchini, baby, 2 medium, diced
    Carrots, raw, 2 medium, diced
    *Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.), peeled and diced
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long), diced
    Del Monte Diced Tomatoes, No Salt Added, 1 14.5 ounce can
    Paprika, 1 tsp
    Onion salt, 1 tsp
    Chickpeas (garbanzo beans), 1 14.5 ounce can
    Salt, .25 tsp
    Pepper, black, .25 tsp

Directions

In a large soup pot, add chicken borth, zucchini, carrots, celery, and potatoes over medium-high heat. Simmer for 5-6 minutes or until vegetables just bein to soften. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

Number of Servings: 7

Recipe submitted by SparkPeople user RIGGY27.






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