Winter Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 113.5
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 268.0 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 6.5 g
  • Protein: 4.6 g

View full nutritional breakdown of Winter Vegetable Stew calories by ingredient
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Number of Servings: 14


    10 c water
    4 c vertically sliced onion
    2 c thinly sliced leeks
    1 c sliced carrots
    3 c cubed peeled turnips
    1 bay leaf
    4 c cubed peeled butternut squash
    1 t ground cumin
    t ground red pepper
    t ground cinnamon
    dash of saffron
    4 cl garlic, minced
    15.5 oz can chickpeas rinsed and drained
    6 c chopped swiss chard
    c chopped cilantro
    2 t salt
    t pepper
    2 T lemon juice


Combine 10 c water, onion, and the next 4 ingred in large dutch oven; bring to boil. Cover, reduce heat and simmer 30 min. Add squash and next 6 ingred to onion mixture. Simmer 25 min until squash is tender. Stir in chard, cilantro, 2 t salt and pepper; cook 5 min or until chard wilts. Stir in juice. Discard bay leaf. Good served over couscous. Top with 1 T. feta if desired. (couscous and feta not in nutritional info)

Number of Servings: 14

Recipe submitted by SparkPeople user IRISHVEG1.

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