Mexican Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 261.1
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,551.5 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 11.1 g
  • Protein: 10.5 g

View full nutritional breakdown of Mexican Vegetable Stew calories by ingredient



Number of Servings: 6

Ingredients

    celery
    olive oil
    garlic cloves
    onion
    cumin
    canned tomatoes
    vegetable stock
    salt
    ground pepper
    carrots
    turnips
    cooked or canned kidney beans
    fresh or frozen corn kernels
    beans in tomato sauce
    beef soup bas

Tips

Doubles and freezes well.


Directions

Sauté garlic, onions, celery, and cumin for 10 minutes in large pot with the oil. Add tomatoes and the juice, vegetable stock, salt and pepper and bring to boil. Add carrots and cook for 15 minutes. Add turnips and cook for 5 to 10 minutes or till tender but not mushy. Add beans, corn, and beef soup base and cook for 5 minutes more. Remove a cup of the stew and purée, then return to the pot for thickening. Adjust seasonings to taste.

Serving Size: makes 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user CEEDEE64.