Veggie Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large onion, roughly chopped1 large green bell pepper, sliced1 tbsp smart balance spread1 large zucchini, roughly cubed1 medium summer squash, sliced and quartered2 cans Hunts diced tomatoes w/ garlic,onion,oregano2 cups vegetable broth2 cups water2 tsp black pepper2 tsp Creole Seasoning
Melt spread in a stock pot. Add onion and pepper and sautee until the onion is golden.
Add the zucchini. squash, tomatoes with juice, pepper, and seasoning. Cook for until vegetables are tender.
Add broth and water. I usually end up adding more water to taste, and so I have leftovers.
Simmer for 30 minutes so all the flavors can blend and serve with warm biscuits.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSTOYOU.
Add the zucchini. squash, tomatoes with juice, pepper, and seasoning. Cook for until vegetables are tender.
Add broth and water. I usually end up adding more water to taste, and so I have leftovers.
Simmer for 30 minutes so all the flavors can blend and serve with warm biscuits.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSTOYOU.
Nutritional Info Amount Per Serving
- Calories: 77.4
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 555.2 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4.2 g
- Protein: 1.0 g
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