Navy Beans and Vegtables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 181.2
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.4 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 12.8 g
  • Protein: 10.5 g

View full nutritional breakdown of Navy Beans and Vegtables calories by ingredient
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Number of Servings: 4


    Fat free olive oil cooking spray
    .5 white onion thinly sliced
    All vegetables should be chopped into bite sized pieces
    1 small zucchini (2 cups)
    1 medium yellow bell pepper
    1 can navy beans 1.75 cups
    2 medium tomatoes seeded
    1 cup basil cut into strips
    juice and zest from one half lemon
    150g broccoli
    150g baby portabella mushrooms
    Tomatoes should be seeded and diced


Ass fat free cooking spray to large skillet and heat over medium high
Thinly slice onion and add to skillet cook for 2-3 minutes
Add pepper and broccoli and cook 2-3 minutes
Add mushrooms and zucchini and cook for 2-3 minutes
Press garlic and add to skillet
Add tomatoes and beans
Salt and pepper to taste
add basil and lemon juice

Number of Servings: 4

Recipe submitted by SparkPeople user NRDANIELS.

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