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Carrot, Leek & Olive Stew

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Submitted by tillyzzz

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 7.1E+2
CUPS ML LEEKS
scrubbed and chopped
1ea
GARLIC CLOVES, GROUND
crushed *
1 15
TABLESPOON ML OLIVE OIL
2 473
CUPS ML CARROTS
scrubbed and finely diced
1 237
CUP ML RED SKINNED POTATOES
finely diced *
2 3E+1
TABLESPOONS ML TOMATO PASTE
1 1
PINCH PINCH THYME
dried *
1 1
PINCH PINCH OREGANO
dried *
1 1
X X SALT AND BLACK PEPPER
to taste *
2 473
CUPS ML VEGETABLE STOCK
½ 118
CUP ML OLIVES
ripe, pitted and chopped *

Directions

Sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 106 29% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 69mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 14%
Sugars g
Protein 4g
Vitamin A 240% Vitamin C 23%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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