Watercress and Chayote Squash Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 chayote or other summer squash1 bunch watercress1c parsley (flat or curly)1c celery1 scallion1 clove garlic (minced)1TBSP olive oil1 can whole roasted tomatoes1tea each smoked paprika, chili powder, ground cumin1/2tea white pepper
Add oil to pot, wash and chop vegetables. Saute onion, garlic, celery, parsley and squash in the oil over medium heat until color begins to change. Stir in canned tomatoes (with juice) and spices. Bring to a simmer then place watercress on top and cover for a couple of minutes, allowing the cress to steam. Remove from heat and stir to mix in watercress.
Variations: almost any variety of vegetables will work - try potatoes, white beans, carrots, spinach, cabbage, kale, garbanzos. Add broth for a thinner soup. I like it with tabasco sauce and lime!
May be served as a stew with rice or bread, atop fish, shrimp, sausage or pasta, or as a side dish
Makes approx. 5 8oz servings
Number of Servings: 5
Recipe submitted by SparkPeople user ABERRY.
Variations: almost any variety of vegetables will work - try potatoes, white beans, carrots, spinach, cabbage, kale, garbanzos. Add broth for a thinner soup. I like it with tabasco sauce and lime!
May be served as a stew with rice or bread, atop fish, shrimp, sausage or pasta, or as a side dish
Makes approx. 5 8oz servings
Number of Servings: 5
Recipe submitted by SparkPeople user ABERRY.
Nutritional Info Amount Per Serving
- Calories: 49.5
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 37.8 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.8 g
- Protein: 1.6 g
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