Veggie Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 77.4
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 555.2 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4.2 g
- Protein: 1.0 g
View full nutritional breakdown of Veggie Stew calories by ingredient
Introduction
A very simple and easy to make stew. Low in calories but very filling. A very simple and easy to make stew. Low in calories but very filling.Number of Servings: 8
Ingredients
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1 large onion, roughly chopped
1 large green bell pepper, sliced
1 tbsp smart balance spread
1 large zucchini, roughly cubed
1 medium summer squash, sliced and quartered
2 cans Hunts diced tomatoes w/ garlic,onion,oregano
2 cups vegetable broth
2 cups water
2 tsp black pepper
2 tsp Creole Seasoning
Directions
Melt spread in a stock pot. Add onion and pepper and sautee until the onion is golden.
Add the zucchini. squash, tomatoes with juice, pepper, and seasoning. Cook for until vegetables are tender.
Add broth and water. I usually end up adding more water to taste, and so I have leftovers.
Simmer for 30 minutes so all the flavors can blend and serve with warm biscuits.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSTOYOU.
Add the zucchini. squash, tomatoes with juice, pepper, and seasoning. Cook for until vegetables are tender.
Add broth and water. I usually end up adding more water to taste, and so I have leftovers.
Simmer for 30 minutes so all the flavors can blend and serve with warm biscuits.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSTOYOU.