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Vegetable Stew

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Submitted by errolbax

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 1E+1
TEASPOONS ML MARGARINE
¼ 59
CUP ML ONIONS
chopped
3 86.7
OUNCES ML/G POTATOES
pared all-purpose, in 1/2 inch cubes
½ 118
CUP ML GREEN BEANS
trimmed 1 inch pieces
1 237
CUP ML SWEET YELLOW BELL PEPPERS
coarsely chopped *
¼ 59
CUP ML GREEN BELL PEPPERS
coarsely chopped
½ 118
CUP ML TOMATOES
seeded, chopped
¼ 59
CUP ML CHICKEN BROTH
0.6
TEASPOON ML FENNEL SEEDS
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 13 12% 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?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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