Spanish Vegetable Stew with Squash
Yield
4 servingsPrep
30 minCook
45 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
onions
chopped |
|
| 4 | large |
green bell peppers
chopped |
|
| 4 | large |
tomatoes
peeled & chopped |
|
| 453.6 | g |
yellow summer squash
chopped |
|
| 2 | medium |
potatoes
cubed |
|
| 75 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 7.5 | ml |
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.
