Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 medium eggplants3 medium zucchini3 medium yellow squash1 large onion4 ribs of celery1 large can diced tomatoes with italian seasonings1 tbsp beef or chicken soup base5 garlic cloves, crushed.2 tbsp Olive Oil1 can water (use the tomato can for measuring)Salt, pepper and Italian spices to taste.
Cut all vegetables into small chunks.
Saute garlic in olive oil, but don't let it burn
Add onion and celery and cover. Simmer for 5 minutes.
Add all vegetables including tomatoes, soup base and water.
Bring to a simmer. Let cook for at least 20 minutes or until all the vegetables are cooked.
Serve as a soup, main dish or side dish.
Make 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ARLYNSTRANO.
Saute garlic in olive oil, but don't let it burn
Add onion and celery and cover. Simmer for 5 minutes.
Add all vegetables including tomatoes, soup base and water.
Bring to a simmer. Let cook for at least 20 minutes or until all the vegetables are cooked.
Serve as a soup, main dish or side dish.
Make 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ARLYNSTRANO.
Nutritional Info Amount Per Serving
- Calories: 79.9
- Total Fat: 1.0 g
- Cholesterol: 0.4 mg
- Sodium: 536.9 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 5.4 g
- Protein: 4.5 g
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