Hearty Vegetable Medley
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 223.3
- Total Fat: 2.7 g
- Cholesterol: 5.1 mg
- Sodium: 438.9 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 11.3 g
- Protein: 12.5 g
View full nutritional breakdown of Hearty Vegetable Medley calories by ingredient
Introduction
Phase I-need 3 hr cooking time2 c Broccoli-bite size pcs (inc stems thickly sliced)
2 carrots (either baby or sliced)
1 c green beans
2 parsnips (in season)
Shredded chicken (optional)
Phase II-need 2 hr cooking time
3 zucchini-sliced thick
3 summer squash-sliced thick
Phase III-need ½-1 hr cooking time
Mushrooms sliced
1 can cannellini or pink beans drained
1 c fresh spinach (optional)
Phase I-need 3 hr cooking time
2 c Broccoli-bite size pcs (inc stems thickly sliced)
2 carrots (either baby or sliced)
1 c green beans
2 parsnips (in season)
Shredded chicken (optional)
Phase II-need 2 hr cooking time
3 zucchini-sliced thick
3 summer squash-sliced thick
Phase III-need ½-1 hr cooking time
Mushrooms sliced
1 can cannellini or pink beans drained
1 c fresh spinach (optional)
Number of Servings: 8
Ingredients
Canned Tomatoes, 2 can (remove)
Tomato Paste, 1 cup (remove)
Olive Oil, 1 tbsp (remove)
Broccoli, fresh, 2 cup, chopped (remove)
Carrots, raw, 2 cup, chopped (remove)
Parsnips, 2 cup slices (remove)
Green Beans (snap), 1 cup (remove)
Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook (remove)
Zucchini, 2 cup, sliced (remove)
Summer squash, 1 cup, sliced (remove)
Mushrooms, fresh, 1 cup, pieces or slices (remove)
Beans, white, 1.5 cup (remove)
Beans, pinto, 1.5 cup (remove)
Directions
Veggies are broken into phases by cooking time required. Almost any vegetable can be used.
In a large soup pot, saute onions and garlic in olive oil.
Add Phase 1 vegetables, tomatoes, paste, salt, pepper. Will be very thick, but water in veggies will thin it out as it cooks. Cook 1 hour, stirring occasionally
Add Phase II vegetables. Cook 1 hour, stirring occasionallyAdd Phase III vegetables and basil. ½ - 1 hour or until all veggies are tender but not too mushy.
Serve alone, over pasta, rice, or spaghetti squash.
Freezes well.
Serving Size: 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user RACRAMDEN.
In a large soup pot, saute onions and garlic in olive oil.
Add Phase 1 vegetables, tomatoes, paste, salt, pepper. Will be very thick, but water in veggies will thin it out as it cooks. Cook 1 hour, stirring occasionally
Add Phase II vegetables. Cook 1 hour, stirring occasionallyAdd Phase III vegetables and basil. ½ - 1 hour or until all veggies are tender but not too mushy.
Serve alone, over pasta, rice, or spaghetti squash.
Freezes well.
Serving Size: 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user RACRAMDEN.