Summer Vegetables Stew

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 161.0
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 114.2 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 5.6 g
  • Protein: 4.3 g

View full nutritional breakdown of Summer Vegetables Stew calories by ingredient
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Look in the fridge and see what veggies are in there. Cut, chop, stew, yum! Look in the fridge and see what veggies are in there. Cut, chop, stew, yum!
Number of Servings: 7


    * Cucumber (with peel), 300 grams - 2 large or 3 medium
    * Summer squash, 200g - 1 large, diced
    * Onions, raw, 100 grams - 1 medium, chopped
    * Green Peppers (bell peppers), 150 grams - 1 green, 1 red, both medium, chopped
    * Carrots, raw, 150 grams - 3 medium, chopped
    * Turnips, 200 grams - 1 medium, diced
    * Green Beans (snap), 150 grams - about 2 handful
    * Beans, red kidney, 150 grams - about 2 handful
    * Brown Rice, long grain, 50g - half a cup
    * Dill weed, fresh, 0.5 cup sprigs - chopped
    * Red Ripe Tomatoes, 1 tomato, chopped
    * Lentils, 50 grams - half a cup
    * Olive Oil, 4 tbsp


Place diced veggies in a cooking pot with boiling water just enough to cover them and boil until soft.

Pour the olive oil into a pan and place the chopped veggies inside and stir fry until soft. Add it to the boiling pot.

Add rice and beans to the boiling pot and wait until they are soft. Add lentils and let the stew thicken.


Makes 7 servings of about 300g and 160 calories each.

Number of Servings: 7

Recipe submitted by SparkPeople user 65TARGET.

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