Vegetable Stew
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 730.4
- Total Fat: 38.0 g
- Cholesterol: 164.0 mg
- Sodium: 3,496.0 mg
- Total Carbs: 62.6 g
- Dietary Fiber: 13.2 g
- Protein: 44.1 g
View full nutritional breakdown of Vegetable Stew calories by ingredient
Introduction
Props to Rachael Ray Props to Rachael RayNumber of Servings: 5
Ingredients
-
EVOO 4TBSP
6Cloves Garlic
1 Bay Leaf
Potaoes 3 Large Idaho chopped
Eggplant 1 Medium chopped
Zucchini 2 Medium chopped
Onion 2 Medium sliced
Red Pepper 1 Medium chopped
Cubanelle Pepper 1 Medium chopped
Chourico (HOT) 16oz (optional) diced
2 CUPS Chicken or Veg Stock
2-28oz cans Fire Roasted Diced Tomatoes
Directions
Heat Olive Oil with bay leaf and onion over Med-High heat and let them sweat down. After Onioons have sweat awhile add the following in this order
Potatoes/Eggplant/Peppers/Chourice.
Let ingredients simmer for about 15min. Add Stock and Tomatoes and simmer until Potatoes are soft.
Serving Size: Makes 5 2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JB2817.
Potatoes/Eggplant/Peppers/Chourice.
Let ingredients simmer for about 15min. Add Stock and Tomatoes and simmer until Potatoes are soft.
Serving Size: Makes 5 2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JB2817.