Vegetable Stew

Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calcium: 96mg
  • Calories: 136
  • Calories from fat: 0%
  • Carbohydrate: 28g
  • Cholesterol: 0mg
  • Fat: 1g
  • Fiber: 6g
  • Iron: 1mg
  • Protein: 5mg
  • Saturated fat: 0g
  • Sodium: 1332mg

Ingredients

  • 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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetable Stew Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy