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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.2
  • Total Fat: 0.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 701.2 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 13.6 g

View full nutritional breakdown of Lots o' veggies stew calories by ingredient
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Lots o' veggies stew

Submitted by: PSYCHEDOUT

Introduction

So quick and easy, usually lots of leftovers. Add more/different vegetables to suit your taste. Also to lower the sodium use reduced sodium stewed tomatoes and broth. Delicious with cornbread muffins as a winter evening meal. So quick and easy, usually lots of leftovers. Add more/different vegetables to suit your taste. Also to lower the sodium use reduced sodium stewed tomatoes and broth. Delicious with cornbread muffins as a winter evening meal.
Number of Servings: 8

Ingredients

    4 C. Chicken (or vegetable) broth
    2 cans of Stewed Tomatoes
    1 C. Chopped Carrots
    1 can Green Beans, drained
    1 C. Frozen Peas
    1/2 C. Frozen Corn
    1 C. Mini pasta shells
    1/2 C. Chopped Yellow Onion
    1 tsp. Chopped Garlic
    1 tsp. Ground Cinnamon
    3/4 c. dried lentils
    1/2 c. quick cooking barley
    salt and pepper to taste



Directions

Bring broth to a low boil (in a big stock pot) add remaining ingredient except for pasta. Cook on low for about 20-30 minutes add pasta cook for additional 10 minutes. Makes about 8, 1.5-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JONEZEN.






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