Vegetable Stew

Southern Living
8 servings (serving size: 1 cup)


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2 poblano peppers
1 onion, chopped
2 teaspoons olive oil
1 medium butternut squash, peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 (16-ounce) package frozen butter peas
3 (14 1/2-ounce) cans reduced-sodium, fat-free chicken broth
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon ground red pepper
1 (14 1/2-ounce) can diced tomatoes, undrained
1/2 teaspoon salt
1/2 cup chopped fresh cilantro


Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

Place peppers in a zip-top plastic bag; seal bag, and let peppers stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers, and set aside.

Sauté onion in hot oil in a Dutch oven over medium-high heat until tender. Add squash and garlic; cook, stirring often, 15 minutes or until squash begins to soften.

Process half of squash mixture in a food processor or blender until smooth, stopping to scrape down sides. Return to Dutch oven.

Add chopped pepper, peas, and next 5 ingredients; cook over medium heat 15 minutes or until squash is tender. Stir in cilantro; remove from heat.

Created date

December 2001

Nutritional Information

Calories 156
Caloriesfromfat 10 %
Fat 1.7 g
Satfat 0.3 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 7.1 g
Carbohydrate 28.2 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 243 mg
Calcium 70 mg