Root Vegetable Stew

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Nutritional Info

Servings Per Recipe: 14
Amount Per Serving
Calories: 86.9

Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 279.3 mg
Total Carbs: 18.9 g
Dietary Fiber: 4.2 g
Protein: 2.5 g

View full nutritional breakdown of Root Vegetable Stew calories by ingredient

Introduction

simple root vegetable stew simple root vegetable stew

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 14

Ingredients

2.5 cup Del Monte Petite Cut Diced Tomatoes

1.5 cup, chopped Onions, raw

1.5 cup slices Parsnips

1.5 cup, cubes Turnips

3.5 medium (2-1/4" to 3-1/4" dia.) Potato, raw

1 cup, strips Green Peppers (bell peppers)

1.5 cup, sliced Zucchini

1.5 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter)

1.25 cup, diced Celery, raw

2.25 cup (8 fl oz) Water, tap

1.5 cup (8 fl oz) Chicken Broth or Bouillon

6 tsp Garlic

Directions

Chop or dice vegetables, boil until softened.

Serving Size: 14 one cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user RACKMYBRAINS.