Beefless Veggie Beef Stew
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 109.1
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 945.1 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 3.6 g
- Protein: 5.8 g
View full nutritional breakdown of Beefless Veggie Beef Stew calories by ingredient
Introduction
This is a wonderful cold weather stew that fills and warms you up at the same time. I would suggest using as many organic veggies as you can find as it only enhances the wonderful flavor. This is a wonderful cold weather stew that fills and warms you up at the same time. I would suggest using as many organic veggies as you can find as it only enhances the wonderful flavor.Number of Servings: 16
Ingredients
-
2 large organic carrots chopped
1 c. organic celery chopped
1 whole chopped onion
4 cloves of garlic chopped
2 potatoes diced
2 c. green beans (fresh or frozen)
2 c. okra (fresh or frozen)
12 c. vegetable broth
1 bg. morningstar meatless crumbles
salt & pepper to taste
Directions
This makes 16 1 cup servings.
First chop and dice all the veggies.
In a large pot saute onions, and garlic. ( you can use oil to do this I only used a little water). Once you do this begin to add in all the vegetables (if you are using frozen green beans and okra I would suggest that you put those in during the last 30 min. of cooking when you add the vegetable crumbles as to keep them from being too soft.)
Add in the vegetable broth and allow to cook for about 2 1/2 hours.
30 minutes from serving you should add in the meatless crumbles and frozen vegetables (if using). At this point you should season the soup to taste.
Serve with your choice of crackers or crusty bread.
Number of Servings: 16
Recipe submitted by SparkPeople user TIGGER38.
First chop and dice all the veggies.
In a large pot saute onions, and garlic. ( you can use oil to do this I only used a little water). Once you do this begin to add in all the vegetables (if you are using frozen green beans and okra I would suggest that you put those in during the last 30 min. of cooking when you add the vegetable crumbles as to keep them from being too soft.)
Add in the vegetable broth and allow to cook for about 2 1/2 hours.
30 minutes from serving you should add in the meatless crumbles and frozen vegetables (if using). At this point you should season the soup to taste.
Serve with your choice of crackers or crusty bread.
Number of Servings: 16
Recipe submitted by SparkPeople user TIGGER38.