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Stew, Healthy Vegetable Stew




Source of Recipe


Healthy Meals in Minutes, 1996


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




3 cloves garlic, minced

2 medium zucchini, cut into 1/2-inch cubes (about 1-1/2 cups)

2 medium yellow squash, cut into 1/2-inch cubes (about 1-1/2 cups)

1 medium red bell pepper, sliced (about 1 cup)

1 medium yellow onion, chopped (about 1 cup)

3 cups diced new potatoes

1 cup cauliflower florets

1 medium carrot, chopped (about 1 cup)

1/2 cup sliced celery

1 (14-ounce) can reduced-sodium beef broth

1/4 cup fresh parsley, chopped


Recipe



1. Spray a large saucepan with vegetable cooking spray. Heat pan over medium heat. Add garlic; sauté for 2 minutes. Add zucchini, squash, pepper and onion. Sauté until softened, about 5 minutes.

2. Add potatoes, cauliflower, carrot, celery and broth to pan. Bring vegetable mixture to a boil.

3. Reduce heat to low; cover and simmer, stirring occasionally, until vegetables are tender, about 45 minutes. Stir in parsley.

Serves 6
Calories 114
Fat 6 g
Cholesterol 0 mg
Sodium 47 mg