Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Organic Vegetable Broth (Swanson) - 2 boxes (8 cups)Sweet Onion - 1 largeLeeks - 3 bulbsCelery - 10 stalksCarrots - 4 cup cut in chunksBrussels Sprouts - 24 oz bagRed Cabbage - 1 small1/4 cup minced garlic2 Tbsp Parsley1 Tbsp Oregano1 Tbsp Salt1/2 Tbsp Black Pepper1/2 Tbsp CuminMexican Squash - 10 sliced and cut in halfWater
Cook onions and celery for 5 minutes and add remaining ingredients in order as listed allowing time to dice as you go.
Add water as needed to keep vegetables covered.
Simmer for 10-15 minutes until vegetables begin to soften.
Add squash and simmer another 5 minutes.
Serving Size: Makes 24 2-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user BSBERLES.
Add water as needed to keep vegetables covered.
Simmer for 10-15 minutes until vegetables begin to soften.
Add squash and simmer another 5 minutes.
Serving Size: Makes 24 2-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user BSBERLES.
Nutritional Info Amount Per Serving
- Calories: 75.1
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 566.9 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.6 g
- Protein: 3.0 g
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