Vegetable Stew

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 228.5
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.0 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 9.7 g
  • Protein: 6.3 g

View full nutritional breakdown of Vegetable Stew calories by ingredient
Submitted by:

Introduction

A great way to eat you vegetables. I love this stew and I think you will too. This stew is also great for vegetarians. A great way to eat you vegetables. I love this stew and I think you will too. This stew is also great for vegetarians.
Number of Servings: 8

Ingredients

    Onions, raw, 2 large
    Olive Oil, 2 tbsp
    Celery, raw, 2 stalk, large (11"-12" long)
    *Potato, raw, 3 large (3" to 4-1/4" dia.)
    Cabbage, fresh, 2 cup, chopped
    Water, tap, 3 cup (8 fl oz)
    Zucchini, 4 cup, sliced
    Green Beans (snap), 3 cup
    Carrots, raw, 3 cup, chopped
    Salt, .5 tsp
    Pepper, black, 0.25 tsp
    Red Ripe Tomatoes, 4 large whole (3" dia)
    Basil, 3 leaves
    Oregano, ground

Tips

Cook until done, if needed add more water


Directions

Wash all vegetables and chop into 1 inch chunks
Peel and remove seeds from tomatoes (drop tomatoes in boiling water for a couple seconds to make this easier)
place olive oil in pan.
Add chopped onions, sautee until onions are 1/2 cooked.
Then add tomotoes to pan
cook for 5 minutes under medium heat
Add spices and 3 cups of water
then add cerlery, carrots cook for about 5 minutes
add chopped potatoes, green beans, zucchini and chopped cabbage.
Cook until done, if needed add more water


Serving Size: approx 8 cups

Number of Servings: 8

Recipe submitted by SparkPeople user PEBBLES706.

Rate This Recipe