Vegetable Stoup
- Number of Servings: 6
Ingredients
2 medium carrots, peeled2 cloves garlic, chopped2 Tbsp extra virgin olive oil1 medium zucchini1 small to medium red bell pepper, seeded1 medium yellow onion, peeled and halvedSalt and pepper, to taste1 Tbsp herbs de provence , or 1 tsp each sage, rosemary, and thyme1 ½ lbs red potatoes1 cup white wine1 14oz can diced tomatoes1 qt plus 1 cup chicken stockHandful dried parsley
Heat medium soup pot with oil over medium high heat. While pot heats, chop carrots and garlic and drop in pan, stir to coat. Chop and drop zucchini, pepper, and onion. Season with herbs de provence and salt/pepper. Cook together 5 min. While vegetables cook, cut potatoes. Add wine to vegetables and reduce one minute. Add tomatoes, potatoes, and stock. Cover and raise heat to high. Bring to a boil, then add parsley and simmer 8-10 minutes until potatoes are tender.
Number of Servings: 6.5
Recipe submitted by SparkPeople user EMILY71879.
Number of Servings: 6.5
Recipe submitted by SparkPeople user EMILY71879.
Nutritional Info Amount Per Serving
- Calories: 160.6
- Total Fat: 4.7 g
- Cholesterol: 2.3 mg
- Sodium: 625.0 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 4.4 g
- Protein: 3.3 g
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