Root Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2.5 cup Del Monte Petite Cut Diced Tomatoes 1.5 cup, chopped Onions, raw 1.5 cup slices Parsnips 1.5 cup, cubes Turnips 3.5 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1 cup, strips Green Peppers (bell peppers) 1.5 cup, sliced Zucchini 1.5 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter) 1.25 cup, diced Celery, raw 2.25 cup (8 fl oz) Water, tap 1.5 cup (8 fl oz) Chicken Broth or Bouillon 6 tsp Garlic
Chop or dice vegetables, boil until softened.
Serving Size: 14 one cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user RACKMYBRAINS.
Serving Size: 14 one cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user RACKMYBRAINS.
Nutritional Info Amount Per Serving
- Calories: 86.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 279.3 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.2 g
- Protein: 2.5 g
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