Summer Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 C Olive Oil1 Onion 1 C chopped Celery (2 stalks) 1 clove smashed Garlic 2 New White Potatoes 2 Yellow Crook Neck Squash (or 3 Carrots) 2 small Zucchini1 sliced Bell Pepper (red or yellow is nice)2 diced tomatoes (or 1 can stewed tomatoes) 2 C cooked Navy Beans1 C Vegetable Broth (or water) 1 tsp each Oregano, Paprika and Parsley 1/2 tsp basil1 Tbs Kosher Salt1 tsp Black Pepper1/4 Red Wine Vinegar
Coarsely chop onion and fry in olive oil with salt and garlic, until starting to brown. Add sliced celery, potato and carrots, continue frying for 10 minutes. Add sliced zucchini & squash, peppers, canned tomatoes, beans, broth and all Seasonings. Cover and simmer about 1/2 hour. Top with croutons, seasoned bread crumbs (I use crumbled whole grain crackers) and a glob of sour cream.
Serving Size: Makes 6 large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GOLDENDV.
Serving Size: Makes 6 large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GOLDENDV.
Nutritional Info Amount Per Serving
- Calories: 263.8
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 181.2 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 10.7 g
- Protein: 8.2 g
Member Reviews