Southwestern Vegetable Stew

35 minutes Prep: 5 minutes Cook: 30 minutes

103 calories per serving view nutrition facts

5 servings suggest servings

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Ingredients

1	tablespoon	olive oil
2	each	celery stalks
1	each	green bell pepper	or red, chopped
2	each	carrots	sliced
1	small	onion	chopped
12	ounces	salsa	thick and chunky
4	ounces	salsa verde
2	tablespoons	taco sauce
3	each	zucchini	sliced
12	each	mushrooms	sliced
12	each	kalamata olives	drained
1	clove	garlic	minced
1/2	teaspoon	black pepper	coarsly grounded
1	cup	vegetable stock

Directions

Heat olive oil in a large skillet or Dutch oven.

Add celery, bell pepper, carrots, and onion.

Saute until soft. Add remaining ingredients and simmer on medium-high heat until liquid is reduced.

Serve immediately.

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Nutrition Facts

Serving Size 330g

Amount per Serving

Calories 103 33% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 485mg	20%
Total Carbohydrate 16.0g	5%
Dietary Fiber 4.0g	16%
Sugars 7.0g
Protein 5.0g	10%

Vitamin A	108%		Vitamin C	74%
Calcium	6%		Iron	7%

* 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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Chinese Braised Mushrooms and Tofu

Excellent, I made this recipe for yesterday dinner, I used the shitake mushrooms, added more garlic and green chiles, and it was delicious, we even didn't serve with any rice, just the mushrooms with tofu and water chestnuts, great.

Reviewed by happyzhangbo