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Spanish Vegetable Stew with Squash

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Submitted by boogie

YIELD

4 servings

PREP

30 min

COOK

45 min

READY

75 min

Ingredients

3 3
LARGE LARGE ONIONS
chopped
4 4
LARGE LARGE GREEN BELL PEPPERS
chopped
4 4
LARGE LARGE TOMATOES
peeled & chopped
1 453.6
POUND G YELLOW SUMMER SQUASH
chopped
2 2
MEDIUM MEDIUM POTATOES
cubed
5 75
TABLESPOONS ML OLIVE OIL
2 2
EACH EACH GARLIC CLOVES
minced
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
1 ½ 7.5
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 680g (24.0 oz)
Amount per Serving
Calories 350 45% 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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