Vegetable Stew

Real Simple
Vegetable StewRecipe
Photo: Susie Cushner
Makes 6 servings


+ Add To Shopping List
4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
1 large onion, diced (about 1 cup)
2 garlic cloves, minced
1 14-ounce can diced tomatoes
1 cup vegetable or chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 zucchini, cut into 1/2-inch slices
1 16-ounce can chickpeas, drained


Prep: 30 Minutes
Other: 30 Minutes

Combine all the ingredients except the zucchini and chickpeas in a heavy, covered saucepan, adding an additional 3 cups of chicken or vegetable broth. Cook over medium heat for 30 minutes. Add the zucchini and beans during the last 10 minutes of cooking.

Created date

October 2005

Nutritional Information

Calcium 96 mg
Calories 136
Caloriesfromfat 0 %
Carbohydrate 28 g
Cholesterol 0 mg
Fat 1 g
Fiber 6 g
Iron 1 mg
Protein 5 mg
Satfat 0 g
Sodium 1332 mg