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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 114.4
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 252.3 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 6.4 g
  • Protein: 5.4 g

View full nutritional breakdown of Vegetable stew calories by ingredient
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Vegetable stew

Submitted by: ANGELA3511

Introduction

This is a versatile dish that can be used as a base for many different meal ideas. Add meat for a hearty stew, reduce down the liquid (simmer without the lid) and use it to top a salad or baked potato or add other ingredients to change it up a little. This is a versatile dish that can be used as a base for many different meal ideas. Add meat for a hearty stew, reduce down the liquid (simmer without the lid) and use it to top a salad or baked potato or add other ingredients to change it up a little.
Number of Servings: 8

Ingredients

    1 medium zucchini, shredded
    1 cup of diced bell pepper
    1 can of fiesta corn, drained
    1 can of reduced sodium black beans, drained and rinsed
    1 28 oz. can of crushed tomatoes, with juice (or 2 14.5 oz. cans)
    1/2 cup of long grain brown rice (not instant)
    Juice from 1/2 of a lime
    No salt seasoning, to taste
    Dried cilantro, to taste
    Pepper, to taste

Directions

Combine all ingredients in a large pot
Cover and reduce heat to medium and simmer for 55-60 minutes or until all

Serving Size: Serves 8 (generous servings)

Number of Servings: 8

Recipe submitted by SparkPeople user ANGELA3511.






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