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Photo: Susie Cushner Photo by: Photo: Susie Cushner

Vegetable Stew

Real Simple MARCH 2004

  • Yield: Makes 6 servings
  • Prep time:30 Minutes
  • Other:30 Minutes

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

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.

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
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Vegetable Stew recipe

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