Summer Vegetable Stew
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 141.3
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 273.2 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 4.9 g
- Protein: 4.3 g
View full nutritional breakdown of Summer Vegetable Stew calories by ingredient
Number of Servings: 5
Ingredients
-
Onions, raw, 172 grams
Yellow Peppers (bell peppers), 217 grams
garlic, minces, 3 cloves
Zucchini, 265 grams
Green Beans (snap), 102 grams
Campbell's Vegetable Broth, 1 cup
Olive Oil, 1 tbsp
Sriracha Hot Sauce (Rooster sauce), 1 tsp
*Vinegar, White, 1 tsp
*Aylmer -No Salt Added - Diced Tomatoes, 3.359 cup
Del Monte Peaches and Cream Whole Kernel Corn, 1.439 cup
bay leaves, 2
Tips
Stir in greek yogurt and top with a sprinkle of parmesean before serving for a comforting fall flavour.
Directions
Sauté Onions, garlic and peppers in olive oil with sriracha and deglaze pan with vinegar before adding ingredients to crock pot.
While onions, garlic and peppers are sautéing, chop remaining ingredients and add to crock pot.
Throw in two bay leaves and let cook on low heat for 8 hours.
Remove bay leaves before serving.
Serving Size: 5-400g servings
Number of Servings: 5
Recipe submitted by SparkPeople user BUZZ780.
While onions, garlic and peppers are sautéing, chop remaining ingredients and add to crock pot.
Throw in two bay leaves and let cook on low heat for 8 hours.
Remove bay leaves before serving.
Serving Size: 5-400g servings
Number of Servings: 5
Recipe submitted by SparkPeople user BUZZ780.