Southwestern Vegetable Stew
Yield
5 servingsPrep
5 minCook
30 minReady
35 minLow 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
|
|
| 2 | each |
celery stalks
|
|
| 1 | each |
green bell peppers
or red, chopped |
|
| 2 | each |
carrots
sliced |
|
| 1 | small |
onions
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 |
|
| ½ | teaspoon |
black pepper
coarsly grounded |
|
| 1 | cup |
vegetable stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2 | each |
celery stalks
|
|
| 1 | each |
green bell peppers
or red, chopped |
|
| 2 | each |
carrots
sliced |
|
| 1 | small |
onions
chopped |
|
| 346.8 | ml/g |
salsa
thick and chunky |
|
| 115.6 | ml/g |
salsa verde
|
* |
| 3E+1 | ml |
taco sauce
|
* |
| 3 | each |
zucchini
sliced |
|
| 12 | each |
mushrooms
sliced |
|
| 12 | each |
kalamata olives
drained |
*
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
black pepper
coarsly grounded |
|
| 237 | ml |
vegetable stock
|
|
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.
