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Spanish Vegetable Stew with Squash

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

45 min

Ready

75 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 large onions
chopped
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4 large green bell peppers
chopped
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4 large tomatoes
peeled & chopped
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1 pound yellow summer squash
chopped
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2 medium potatoes
cubed
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5 tablespoons olive oil
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2 each garlic cloves
minced
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2 tablespoons parsley leaves
chopped
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1 ½ teaspoons salt
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Ingredients

Amount Measure Ingredient Features
3 large onions
chopped
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4 large green bell peppers
chopped
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4 large tomatoes
peeled & chopped
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453.6 g yellow summer squash
chopped
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2 medium potatoes
cubed
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75 ml olive oil
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2 each garlic cloves
minced
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3E+1 ml parsley leaves
chopped
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7.5 ml salt
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Directions

Heat oil and sauté onions for a few minutes.

Add remaining ingredients and a little water.

Cover and simmer for 40 minutes, stirring occasionally.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 680g (24.0 oz)
Amount per Serving
Calories 35045% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 911mg 38%
Total Carbohydrate 16g 16%
Dietary Fiber 10g 39%
Sugars g
Protein 15g
Vitamin A 50% Vitamin C 320%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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