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Spanish Vegetable Stew with Squash

 

33

Yield

4

servings

Prep

30

min

Cook

45

min

Ready

75

min

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

Ingredients

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

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

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Nutrition Facts

Serving Size 680g (24.0 oz)
Amount per Serving
Calories 35045% of calories 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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