Vegetable Stew in Chicken Broth

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 180.5
  • Total Fat: 1.4 g
  • Cholesterol: 3.7 mg
  • Sodium: 947.2 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 6.7 g

View full nutritional breakdown of Vegetable Stew in Chicken Broth calories by ingredient



Number of Servings: 8

Ingredients

    Ingredients:

    Red Ripe Tomatoes, 1/2 cup, chopped or sliced
    *Potato, raw, 3 cup diced
    Yellow Sweet Corn, Frozen,1/2 cup kernels
    Chickpeas (garbanzo beans), 1 and 1/2 cup cooked
    Chicken Broth, 6 cups
    *Emmer Farro Wheat, Whole Grain, 1/4 cup dry
    Celery, raw, 2 cup, diced
    *Couscous (dry), 1/4 cup
    *Onions, dehydrated flakes, 3 tbsp or 1 lg fresh onion
    Pumpkin, cooked, 1/2 cup, mashed
    Cabbage, fresh, 1 cup, chopped
    Carrots, raw, 1 and 1/2 cup, chopped
    Basil, 1 tsp dry
    Celery seed, 1 tsp
    *garam marsala, 1/2 tsp optional

Tips

pumpkin and emmer wheat thicken the broth.


Directions

simmer all together 45 minutes.

Serving Size: 8 11/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user HEALTHY201210.