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Southwestern Vegetable Stew

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Recipe

 

Yield

5 servings

Prep

5 min

Cook

30 min

Ready

35 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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2 each celery stalks
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1 each green bell peppers
or red, chopped
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2 each carrots
sliced
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1 small onions
chopped
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12 ounces salsa
thick and chunky
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4 ounces salsa verde
*
2 tablespoons taco sauce
*
3 each zucchini
sliced
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12 each mushrooms
sliced
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12 each kalamata olives
drained
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1 clove garlic
minced
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½ teaspoon black pepper
coarsly grounded
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1 cup vegetable stock
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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2 each celery stalks
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1 each green bell peppers
or red, chopped
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2 each carrots
sliced
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1 small onions
chopped
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346.8 ml/g salsa
thick and chunky
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115.6 ml/g salsa verde
*
3E+1 ml taco sauce
*
3 each zucchini
sliced
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12 each mushrooms
sliced
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12 each kalamata olives
drained
* Camera
1 clove garlic
minced
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2.5 ml black pepper
coarsly grounded
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237 ml vegetable stock
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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

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Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 8332% 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?
 

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