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Garden Vegetable Stew

Addison's picture
Looking for a way to use up your zucchini? This recipe will help.
Ingredients
  New potatoes 8 , cut into fourths
  Bell peppers 2 Large, cut into 2x1/2-inch strips
  Zucchini 4 Cup (64 tbs), thinly sliced (2 medium sized)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onions 1 1⁄2 Cup (24 tbs), chopped (3 medium sized)
  Carrots 2 Cup (32 tbs), thinly sliced (4 medium sized)
  Canned vegetable broth 56 Ounce
  Uncooked brown long grain rice/Regular long-grain rice 1 1⁄3 Cup (21.33 tbs)
  Frozen whole kernel corn 2 Cup (32 tbs)
  Chopped basil/2 teaspoons dried basil leaves 2 Tablespoon (fresh)
  Chopped thyme/1/2 teaspoon dried thyme leaves 2 Teaspoon (fresh)
  Pepper 1⁄2 Teaspoon
Directions

1. Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
2. Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
3. Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Ingredient: 
Milk Product, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
10

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 319 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 3.2 g16.1%

Trans Fat 0 g

Cholesterol 12.1 mg4%

Sodium 645.9 mg26.9%

Total Carbohydrates 58 g19.4%

Dietary Fiber 7.6 g30.3%

Sugars 6 g

Protein 7 g13.6%

Vitamin A 99.4% Vitamin C 84.8%

Calcium 6.4% Iron 7.5%

*Based on a 2000 Calorie diet

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Garden Vegetable Stew Recipe