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Harvest Stew Recipe
|Water||1⁄4 Cup (4 tbs) (Nonfat Chicken Broth, Vegetable Broth, Or Wine)|
|Onions||4 , chopped|
|Garlic||4 Clove (20 gm), minced|
|Leeks||4 , cut into 0.75-inch pieces|
|Potatoes||4 , cut into 1 inch cubes|
|Carrots||4 , cut into 1 inch cubes|
|Turnip||1⁄2 , cut into 1 inch cubes|
|Sweet potato||1 , cut into 1 inch cubes|
|Water||5 Cup (80 tbs) (Non Fat Chicken Broth)|
|Dried oregano leaves||2 Teaspoon|
|Dried thyme leaves||2 Teaspoon|
|Broccoli florets||1 Cup (16 tbs)|
|Green beans||1 Cup (16 tbs), cut into 1 inch pieces|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Non fat parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1959 Calories from Fat 72
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 1.3 mg
Sodium 704.4 mg29.3%
Total Carbohydrates 453 g151%
Dietary Fiber 72.8 g291.3%
Sugars 95.9 g
Protein 56 g112.3%
Vitamin A 1791.8% Vitamin C 971.1%
Calcium 153.5% Iron 295.8%
*Based on a 2000 Calorie diet
Add onions and garlic.
Cook and stir until tender.
Add more liquid during this process if necessary.
Add leeks, potatoes, carrots, turnip, sweet potato, 5 cups water or broth, oregano, and thyme.
Cover and simmer for 30 minutes or until vegetables are tender.
Add broccoli, green beans, and pepper.
Cook for 10 minutes, or until broccoli and green beans are tender, adding more water if needed.