vegetable stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 254.8
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 366.9 mg
  • Total Carbs: 53.9 g
  • Dietary Fiber: 12.9 g
  • Protein: 10.7 g

View full nutritional breakdown of vegetable stew calories by ingredient


Introduction

Only 5% fat per potfull!
Can serve 4-6 depending on appetite as mine is quite small but often I get atleast 8 maybe more so I'm not quite sure! You can just add an extra can of tomato and some more potato, carrot and peas to stretch it! Only 5% fat per potfull!
Can serve 4-6 depending on appetite as mine is quite small but often I get atleast 8 maybe more so I'm not quite sure! You can just add an extra can of tomato and some more potato, carrot and peas to stretch it!
Number of Servings: 4

Ingredients

    Do not peel potato, carrots or parsnip if possible just scrub really well. Do discard outer damaged leek leaves and mushroom stalks when washed.
    I also use canned tomatoes with herbs or garlic but you can add garlic powder into pot for an extra kick.

Directions

Dice potato onions and mushrooms. Chop parsnip carrot and leeks into ring slices. Chop parsley quite fine. rinse and drain kidney beans.
Combine all ingredients into pot and simmer for about 4 to 6 hours stirring every half hour.


You can add meat instead of kidney beans or along with. Always boil the leanest of cuts and trim fat before adding to recipe and boil for the same length of time.
I used to add a veg stock cube but there really is no need as you can season with salt and pepper when served

Number of Servings: 4

Recipe submitted by SparkPeople user AMYMAI.