Summer Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 263.8
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.2 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 10.7 g
  • Protein: 8.2 g

View full nutritional breakdown of Summer Vegetable Stew calories by ingredient


Introduction

Tasty as a main dish or side. Plays well with substitutions and reheats nicely. Tasty as a main dish or side. Plays well with substitutions and reheats nicely.
Number of Servings: 6

Ingredients

    1/2 C Olive Oil
    1 Onion
    1 C chopped Celery (2 stalks)
    1 clove smashed Garlic
    2 New White Potatoes
    2 Yellow Crook Neck Squash (or 3 Carrots)
    2 small Zucchini
    1 sliced Bell Pepper (red or yellow is nice)
    2 diced tomatoes (or 1 can stewed tomatoes)
    2 C cooked Navy Beans
    1 C Vegetable Broth (or water)
    1 tsp each Oregano, Paprika and Parsley
    1/2 tsp basil
    1 Tbs Kosher Salt
    1 tsp Black Pepper
    1/4 Red Wine Vinegar

Tips

Stretch this recipe for a frugal family meal with an additional cup or two or beans and/or drop dumplings cooked on top.


Directions

Coarsely chop onion and fry in olive oil with salt and garlic, until starting to brown. Add sliced celery, potato and carrots, continue frying for 10 minutes. Add sliced zucchini & squash, peppers, canned tomatoes, beans, broth and all Seasonings. Cover and simmer about 1/2 hour. Top with croutons, seasoned bread crumbs (I use crumbled whole grain crackers) and a glob of sour cream.

Serving Size: Makes 6 large servings.

Number of Servings: 6

Recipe submitted by SparkPeople user GOLDENDV.