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Spanish Vegetable Stew with Squash

Submitted by boogie

YIELD

4 servings

PREP

30 min

COOK

45 min

READY

75 min

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 350 45% 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?

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

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