Hearty vegetable stew with tomato basil garnish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
SOUP:1 T. Olive oil1 large onion, chopped4 garlic cloves, minced (divided)8 c. chicken broth1 lg. sweet potato, peeled & cut in chunks4 lg. carrots, peeled & cut in chunks1 c. Textured Veg. Protein (TVP) from Bob's Mill2 c. fresh green beans cut in 1" pieces1 c. corn fresh, frozen, or canned2 T. pesto sauce Salt & pepper to tasteGARNISH:1 T. olive oil2 lg. tomatoes, chopped 2 cloves garlic, minced10 basil leaves, minced
Heat 1 T. olive oil in a large pot. Add onion and 2 cloves of the garlic, saute until golden brown. Add chicken broth and simmer 5 minutes.
Add sweet potato, simmer 10 minutes. Add carrots, green beans, and TVP, simmer 10 minutes or until veggies are desired consistency. Stir in corn and pesto sauce. Season to taste with salt & pepper. Turn off heat.
Make garnish: In a small saute pan, heat remaining 1 T. olive oil and add 2 minced garlic cloves and chopped tomatoes. Saute gently until tomatoes are soft. Stir in basil leaves.
Ladle soup into bowls and top with 1 T. garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user DAISYGIRLATX.
Add sweet potato, simmer 10 minutes. Add carrots, green beans, and TVP, simmer 10 minutes or until veggies are desired consistency. Stir in corn and pesto sauce. Season to taste with salt & pepper. Turn off heat.
Make garnish: In a small saute pan, heat remaining 1 T. olive oil and add 2 minced garlic cloves and chopped tomatoes. Saute gently until tomatoes are soft. Stir in basil leaves.
Ladle soup into bowls and top with 1 T. garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user DAISYGIRLATX.
Nutritional Info Amount Per Serving
- Calories: 249.8
- Total Fat: 7.9 g
- Cholesterol: 2.0 mg
- Sodium: 252.6 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 8.0 g
- Protein: 14.6 g
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