Vegetarian Stew
Create a Recipe Makeover
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 164.0
- Total Fat: 1.0 g
- Cholesterol: 0.2 mg
- Sodium: 639.6 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 6.8 g
- Protein: 6.0 g
View full nutritional breakdown of Vegetarian Stew calories by ingredient
Submitted by: RIGGY27
Introduction
This recipe comes from Healthy Calendar Diabetic Cooking cookbook from the American Diabetes Association. Makes 7 1-cup servings. 3 Weight Watchers Points Plus points. This recipe comes from Healthy Calendar Diabetic Cooking cookbook from the American Diabetes Association. Makes 7 1-cup servings. 3 Weight Watchers Points Plus points.Number of Servings: 7
Ingredients
-
Swanson Chicken Broth 99% Fat Free, .25 cup
Zucchini, baby, 2 medium, diced
Carrots, raw, 2 medium, diced
*Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.), peeled and diced
Celery, raw, 2 stalk, medium (7-1/2" - 8" long), diced
Del Monte Diced Tomatoes, No Salt Added, 1 14.5 ounce can
Paprika, 1 tsp
Onion salt, 1 tsp
Chickpeas (garbanzo beans), 1 14.5 ounce can
Salt, .25 tsp
Pepper, black, .25 tsp
Directions
In a large soup pot, add chicken borth, zucchini, carrots, celery, and potatoes over medium-high heat. Simmer for 5-6 minutes or until vegetables just bein to soften. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
Number of Servings: 7
Recipe submitted by SparkPeople user RIGGY27.
Number of Servings: 7
Recipe submitted by SparkPeople user RIGGY27.
Rate This Recipe
Recipe Collections
Here are user created Recipe Collection which have this recipe:- by: RIGGY27 This is a collection of diabetic-friendly recipes.