Vegetable Stew
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 79.9
- Total Fat: 1.0 g
- Cholesterol: 0.4 mg
- Sodium: 536.9 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 5.4 g
- Protein: 4.5 g
View full nutritional breakdown of Vegetable Stew calories by ingredient
Introduction
Fall vegetables combine to make a soup like stew, you can add beef or chicken Fall vegetables combine to make a soup like stew, you can add beef or chickenNumber of Servings: 12
Ingredients
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2 medium eggplants
3 medium zucchini
3 medium yellow squash
1 large onion
4 ribs of celery
1 large can diced tomatoes with italian seasonings
1 tbsp beef or chicken soup base
5 garlic cloves, crushed.
2 tbsp Olive Oil
1 can water (use the tomato can for measuring)
Salt, pepper and Italian spices to taste.
Directions
Cut all vegetables into small chunks.
Saute garlic in olive oil, but don't let it burn
Add onion and celery and cover. Simmer for 5 minutes.
Add all vegetables including tomatoes, soup base and water.
Bring to a simmer. Let cook for at least 20 minutes or until all the vegetables are cooked.
Serve as a soup, main dish or side dish.
Make 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ARLYNSTRANO.
Saute garlic in olive oil, but don't let it burn
Add onion and celery and cover. Simmer for 5 minutes.
Add all vegetables including tomatoes, soup base and water.
Bring to a simmer. Let cook for at least 20 minutes or until all the vegetables are cooked.
Serve as a soup, main dish or side dish.
Make 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ARLYNSTRANO.