Vegetarian Kitchen Sink Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 123.9
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 340.2 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 7.3 g
  • Protein: 5.6 g

View full nutritional breakdown of Vegetarian Kitchen Sink Stew calories by ingredient
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Number of Servings: 8


    Cabbage, fresh, 0.50 head, large (about 7" dia)
    Cabbage, red, fresh, 0.50 cup, chopped
    Cabbage, red, fresh, 0.50 head, large (about 5-1/2" dia)
    Carrots, cooked, 2.50 carrot
    Cauliflower, frozen, cooked, 2 cup (1" pieces)
    Onions, raw, 1 large
    Spinach, cooked, 2 cup
    *Giorgio Chunky Style Portabella Mushrooms (canned), 0.5 cup
    Del Monte Diced Tomatoes, No Salt Added, 1 cup
    Cilantro, raw, 6 tbsp
    *Old El Paso Taco Seasoning, 2 tsp
    Jalapeno Peppers, 0.25 cup, sliced
    Water, tap, 4 cup (8 fl oz) )
    *Bouillon Cubes, Vegetable, 1 serving
    Zucchini, baby, 3 large
    Olive Oil. 2 tbsp.
    Garlic, 0.25 cups minced (or as desired)


1. Simmer onions, cauliflower, and carrots in 1 tbsp olive oil (add water per cauliflower heating instructions on the bag and/or as needed to keep veggies from drying out. Once carrots are soft turn off heat and let cool. Puree in blender or food processor.
2. Meanwhile chop, shred, dice all other veggies. Toss in large pot with 1 tbsp olive oil. Add spices and water to keep from drying out. When all veggies are softened add pureed veggies and any additional spices and seasonings.

Number of Servings: 8

Recipe submitted by SparkPeople user MSKNEENIE.

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