Vegetable Stew
27
27
Ingredients
| 2 | teaspoons |
margarine
|
|
| ¼ | cup |
onions
chopped |
|
| 3 | ounces |
potatoes
pared all-purpose, in 1/2 inch cubes |
|
| ½ | cup |
green beans
trimmed 1 inch pieces |
|
| 1 | cup |
sweet yellow bell peppers
coarsely chopped |
* |
| ¼ | cup |
green bell peppers
coarsely chopped |
|
| ½ | cup |
tomatoes
seeded, chopped |
|
| ¼ | cup |
chicken broth
|
|
| ⅛ | teaspoon |
fennel seeds
|
* |
| 1 | x |
black pepper
freshly ground |
* |
Directions
Spray a medium skillet with nonstick cooking spray.
Melt margarine over medium heat.
Add onion and cook until tender, stirring frequently, about 3 minutes.
Add potato, beans, and bell peppers; reduce heat to low and cok, stirring constantly, for 5 minutes.
Add remaining ingredients; cover and simmer for 10 minutes.
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Nutrition Facts
Serving Size 40g (1.4 oz)Amount per Serving
Calories 1312% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 19mg
1%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
2%
Sugars g
Protein
1g
Vitamin A 4%
•
Vitamin C 12%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
