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Vegetable Stew

 

27

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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