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Southwestern Vegetable Stew

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Submitted by kellygilmore

YIELD

5 servings

PREP

5 min

COOK

30 min

READY

35 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
2 2
EACH EACH CELERY STALKS
1 1
EACH EACH GREEN BELL PEPPERS
or red, chopped
2 2
EACH EACH CARROTS
sliced
1 1
SMALL SMALL ONIONS
chopped
12 346.8
OUNCES ML/G SALSA
thick and chunky
4 115.6
OUNCES ML/G SALSA VERDE *
2 3E+1
TABLESPOONS ML TACO SAUCE *
3 3
EACH EACH ZUCCHINI
sliced
12 12
EACH EACH MUSHROOMS
sliced
12 12
EACH EACH KALAMATA OLIVES
drained *
1 1
CLOVE CLOVE GARLIC
minced
½ 2.5
TEASPOON ML BLACK PEPPER
coarsly grounded
1 237

Directions

Heat olive oil in a large skillet or Dutch oven.

Add celery, bell pepper, carrots, and onion.

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

Serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 83 32% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 276mg 12%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 8g
Vitamin A 92% Vitamin C 73%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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