Vegetable Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 215.0
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,186.9 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 9.7 g
- Protein: 7.1 g
View full nutritional breakdown of Vegetable Stew calories by ingredient
Introduction
Adapted from "Herbal Defense" (book) Adapted from "Herbal Defense" (book)Number of Servings: 8
Ingredients
-
* Onions, raw, 1 medium (2-1/2" dia)
* Garlic, 5 cloves
* Carrots, raw, 3 medium
* Celery, raw, 2 stalk, large
* Cabbage, red, fresh, 1 head, small (4" dia)
* Cabbage, fresh, 1 head, small (about 4-1/2" dia)
* Mushrooms, fresh, 1 cup, pieces or slices
* Stewed Tomatoes, Canned, No salt, 2 Cup
* Beans, pinto, 1 cup
* Beans, red kidney, 1 cup
* Olive Oil, 4 tbsp
* Vegetable Broth, 8 cup
* *Cumin seed, 1 tsp
* Basil, 0.5 tbsp
Directions
cut up veggies and saute in 4 qt pot for 3-5 minutes, mixing well.
Add tomatoes, broth and beans and cook for 45 minutes.
Add seasonings and cook for 15 more minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user KRIELL09.
Add tomatoes, broth and beans and cook for 45 minutes.
Add seasonings and cook for 15 more minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user KRIELL09.