Zucchini Stew
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 343.1
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 249.7 mg
- Total Carbs: 67.4 g
- Dietary Fiber: 9.3 g
- Protein: 9.9 g
View full nutritional breakdown of Zucchini Stew calories by ingredient
Number of Servings: 10
Ingredients
-
1 tbs olive oil
1 large onion
1 medium red bell pepper (Diced)
4 heaping cups of Zucchini
3 cups of corn kernels
28-ounce can diced tomatoes
16-ounce can black beans (drained and rinsed)
1-2 fresh hot chiles, seeded and minced or one 4 ounce can of green chiles
1 cup vegetable stock or water
2 tsp ground cumin
salt to taste
1/4 cup fresh cilantro
hot cooked rice (optional)
Directions
(if adding rice to your meal) Boil 4 cups of water, add 2 cups of rice and simmer till tender. about 30 minutes.
Heat oil in soup pot and saute onions until translucent. Add the bell pepper and continue to saute until the onion is golden.
Add all the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes.
Season to taste with salt, stir in the cilantro and serve at once in shallow bowls over hot cooked rice, if desired.
Serving Size: makes 10 heaping cups
Number of Servings: 10
Recipe submitted by SparkPeople user SAMSCHEWY.
Heat oil in soup pot and saute onions until translucent. Add the bell pepper and continue to saute until the onion is golden.
Add all the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes.
Season to taste with salt, stir in the cilantro and serve at once in shallow bowls over hot cooked rice, if desired.
Serving Size: makes 10 heaping cups
Number of Servings: 10
Recipe submitted by SparkPeople user SAMSCHEWY.