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Hearty Vegetable Stew

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  Safflower oil 1 Tablespoon (Use Hollywood)
  Small mushrooms 1⁄2 Pound, sliced
  Chopped onion 1⁄4 Cup (4 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Bay leaf 1
  Dried thyme leaves 1 Teaspoon, crushed
  Low sodium instant beef bouillon granules 1 Teaspoon
  Garlic powder 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Baking potatoes 3 Medium, cut into 2 inch chunks
  Carrots 3 Large, cut into strips
  Coarsely chopped celery 2 Cup (32 tbs)
  Tofu 1 Pound, cut into small cubes

In large saucepan, heat oil until hot.
Add mushrooms and onion; cook and stir 5 minutes.
Add water, bay leaf, thyme, bouillon, garlic powder, salt (if used), pepper, potatoes and carrots.
Bring to a boil; reduce heat to low.
Cover and simmer 20 minutes.
Add celery; cover and simmer an additional 10 minutes or until vegetables are tender.
Add tofu and heat through, about 5 minutes.
Remove bay leaf

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 976 Calories from Fat 181

% Daily Value*

Total Fat 21 g31.8%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1376.5 mg57.4%

Total Carbohydrates 162 g54.2%

Dietary Fiber 22.9 g91.4%

Sugars 31.6 g

Protein 48 g95.4%

Vitamin A 748.6% Vitamin C 102.3%

Calcium 51.5% Iron 101.9%

*Based on a 2000 Calorie diet

Hearty Vegetable Stew Recipe