Veggie Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 111.9
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,527.7 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 4.2 g

View full nutritional breakdown of Veggie Stew calories by ingredient


Introduction

A delicious and filling dinner stew that takes hardly any effort. Just cut up veggies, throw 'em in a pot, and let them simmer all day. A delicious and filling dinner stew that takes hardly any effort. Just cut up veggies, throw 'em in a pot, and let them simmer all day.
Number of Servings: 6

Ingredients

    potatoes,
    carrots,
    celery,
    split peas,
    veggie broth,
    water and some salt.
    You could also add zucchini or some kind of squash, if desired.

Directions

Chop all veggies and put them aside. Measure split peas and rice. Add water. Bring to a boil and season with salt. Add vegetables and vegetable broth. Bring to a boil, again. Turn down to medium/low heat and cover for about 1 hour. Stir occasionally to assure the bottom doesn't burn. Cook on low for another half hour, to an hour, depending on your preference of vegetable tenderness.

Number of Servings: 6

Recipe submitted by SparkPeople user SKINNY_HIPPY.