Carrot, Leek and Olive Stew

1 hours Prep: 15 minutes Cook: 1 hours

155 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	cups	leeks	scrubbed and chopped
1ea	Garlic	clove	crushed
1	tablespoon	olive oil
2	cups	carrots	scrubbed and finely diced
1	cup	red potatoes	finely diced
2	tablespoons	tomato paste
1	pinch	thyme	dried
1	pinch	oregano	dried
1	x	salt and black pepper	to taste
2	cups	vegetable stock
1/2	cup	olives	ripe, pitted and chopped

Directions

Saute leeks and garlic in oil in a 4-quart stew pot.

When leeks are soft, add all other vegetables and seasonings.

Add broth, cover, and bring to a boil.

Reduce heat and simmer at least 45 minutes.

During last 5 minutes of cooking stir in olives.

Note: thiken with 1 tablspoon whole wheat or rice flour if desired.

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Nutrition Facts

Serving Size 265g

Amount per Serving

Calories 155 31% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 590mg	25%
Total Carbohydrate 24.0g	8%
Dietary Fiber 4.0g	14%
Sugars 7.0g
Protein 5.0g	9%

Vitamin A	280%		Vitamin C	25%
Calcium	8%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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