Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
EVOO 4TBSP6Cloves Garlic1 Bay LeafPotaoes 3 Large Idaho choppedEggplant 1 Medium choppedZucchini 2 Medium choppedOnion 2 Medium slicedRed Pepper 1 Medium choppedCubanelle Pepper 1 Medium choppedChourico (HOT) 16oz (optional) diced2 CUPS Chicken or Veg Stock2-28oz cans Fire Roasted Diced Tomatoes
Heat Olive Oil with bay leaf and onion over Med-High heat and let them sweat down. After Onioons have sweat awhile add the following in this order
Potatoes/Eggplant/Peppers/Chourice.
Let ingredients simmer for about 15min. Add Stock and Tomatoes and simmer until Potatoes are soft.
Serving Size: Makes 5 2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JB2817.
Potatoes/Eggplant/Peppers/Chourice.
Let ingredients simmer for about 15min. Add Stock and Tomatoes and simmer until Potatoes are soft.
Serving Size: Makes 5 2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JB2817.
Nutritional Info Amount Per Serving
- Calories: 730.4
- Total Fat: 38.0 g
- Cholesterol: 164.0 mg
- Sodium: 3,496.0 mg
- Total Carbs: 62.6 g
- Dietary Fiber: 13.2 g
- Protein: 44.1 g
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