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Vegetable Stew

Fresh.n.Natural's picture
Ingredients
  Onions 2 , sliced
  Oil 2 Tablespoon
  Potato 1 Cup (16 tbs), cubed (Raw)
  Zucchini 1 Cup (16 tbs), sliced
  Yellow squash 1 Cup (16 tbs), sliced
  Carrot 1⁄2 Cup (8 tbs), grated
  Turnip 1⁄2 Cup (8 tbs), grated
  Parsnip 1⁄2 Cup (8 tbs), grated
  Stewed tomatoes 1 Cup (16 tbs)
  Nutritional yeast 3 Tablespoon
  Parsley 3 Tablespoon, minced
  Dill sprig 1 , minced
Directions

Saute onions in oil.
Add rest of ingredients.
Cover.
Simmer gently until potatoes are cooked.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Vegetable
Servings: 
6

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 146 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 0.73 g3.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 81.4 mg3.4%

Total Carbohydrates 23 g7.6%

Dietary Fiber 4.6 g18.4%

Sugars 7.4 g

Protein 4 g7.3%

Vitamin A 52.1% Vitamin C 55.8%

Calcium 6.6% Iron 9.7%

*Based on a 2000 Calorie diet

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Vegetable Stew Recipe