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Green Bean, Zucchini & Potato Stew

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Submitted by zowie

Green Bean, Zucchini and Potato Stew recipe

YIELD

4 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

¼ 59
CUP ML OLIVE OIL
1 237
CUP ML ONIONS
chopped
1 453.6
POUND G GREEN BEANS
fresh, trimmed, halved cross-wise
¼ 1.3
TEASPOON ML CAYENNE PEPPER
8 231.2
OUNCES ML/G ZUCCHINI
cut into 1 inch thick slices
8 231.2
OUNCES ML/G RUSSET POTATOES
peeled, cut into 1 inch cubes
¾ 177
CUP ML PARSLEY LEAVES
fresh, chopped
1 1
CAN CAN ITALIAN PLUM (ROMA) TOMATOES
juices drained, reserved, chopped *

Directions

Heat oil in heavy large non-stick skillet over medium-high heat.

Add onion and sauté 5 minutes.

Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes.

Add zucchini, potatoes and parsley.

Pour tomatoes and their juices over vegetables.

Bring to boil. Reduce heat.

Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes.

Season with salt and pepper.

Remove from heat.

Serve warm or at room temperature.

* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

Very similar to my mother's recipe it's a keeper!

 

 

Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 232 54% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 26%
Sugars g
Protein 9g
Vitamin A 36% Vitamin C 81%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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