Vegetable Stew
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 75.1
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 566.9 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.6 g
- Protein: 3.0 g
View full nutritional breakdown of Vegetable Stew calories by ingredient
Introduction
Complies with Fat, Sick and Nearly Dead diet plan, Paleo Diet, and Vegan Diets.All vegetables
No animal proteins or fats
No legumes
No grains Complies with Fat, Sick and Nearly Dead diet plan, Paleo Diet, and Vegan Diets.
All vegetables
No animal proteins or fats
No legumes
No grains
Number of Servings: 24
Ingredients
-
Organic Vegetable Broth (Swanson) - 2 boxes (8 cups)
Sweet Onion - 1 large
Leeks - 3 bulbs
Celery - 10 stalks
Carrots - 4 cup cut in chunks
Brussels Sprouts - 24 oz bag
Red Cabbage - 1 small
1/4 cup minced garlic
2 Tbsp Parsley
1 Tbsp Oregano
1 Tbsp Salt
1/2 Tbsp Black Pepper
1/2 Tbsp Cumin
Mexican Squash - 10 sliced and cut in half
Water
Directions
Cook onions and celery for 5 minutes and add remaining ingredients in order as listed allowing time to dice as you go.
Add water as needed to keep vegetables covered.
Simmer for 10-15 minutes until vegetables begin to soften.
Add squash and simmer another 5 minutes.
Serving Size: Makes 24 2-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user BSBERLES.
Add water as needed to keep vegetables covered.
Simmer for 10-15 minutes until vegetables begin to soften.
Add squash and simmer another 5 minutes.
Serving Size: Makes 24 2-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user BSBERLES.