Winter Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.3
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 240.1 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 9.0 g
  • Protein: 6.9 g

View full nutritional breakdown of Winter Vegetable Stew calories by ingredient
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Heart Seasonal Meal Heart Seasonal Meal
Number of Servings: 8


    1 large Carrot, sliced
    2 med parsnips, sliced
    2 cups Rutabagas, cubed
    1 cup Celery, chopped
    1 large Onion, chopped
    1/2 Anise Bulb, chopped
    1 cup Leeks, chopped
    1/4 cup Ginger root, finely chopped
    4 cloves Garlic, sliced
    1 cup Vegetable Broth
    1/4 tsp Cumin
    1/4 tsp Cinnamon
    1/4 tsp Rosemary
    1/4 tsp Tarragon
    1/4 tsp Dill Weed
    4 cups Water
    1/2 cup green lentils
    1/2 cup pearled Barley
    2 cups chopped Cabbage
    1 Broccoli crown, chopped.
    1 1/2 cup whole wheat Rotelli pasta
    1/4 tsp salt


Best cooked in cast iron skillet
Simmer, carrot, parsnips,rutabaga,onion, celery, anise, leek, garlic and ginger in Vegitable broth on medium heat for 15 min.
Add spices, cook for 10 min more
Add Water, Lintels and Barley, simmer on medium heat for 15 min.
Add Broccoli, Cabbage and Rotelli and Salt
Stir well and cook for additional 10 minutes.

Makes 6 servings

Number of Servings: 8

Recipe submitted by SparkPeople user GREENBUILDER.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I substituted onions for the leeks, did not use fennel, pearled barley, rotelli, or broccoli, and used 3 cups of chicken stock and 4 cups of water. I also added some yellow-fleshed potatoes. This definitely made 8 servings! - 1/21/11

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