Vegetable Stew

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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 Ray
Number 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.