Vegetable Stew Recipe
Ingredients
| Onions | 2 , sliced | |
| Oil | 2 Tablespoon | |
| Potato | 1 Cup (16 tbs), cubed (Raw) | |
| Zucchini | 1 Cup (16 tbs), sliced | |
| Yellow squash | 1 Cup (16 tbs), sliced | |
| Carrot | 1⁄2 Cup (8 tbs), grated | |
| Turnip | 1⁄2 Cup (8 tbs), grated | |
| Parsnip | 1⁄2 Cup (8 tbs), grated | |
| Stewed tomatoes | 1 Cup (16 tbs) | |
| Nutritional yeast | 3 Tablespoon | |
| Parsley | 3 Tablespoon, minced | |
| Dill sprig | 1 , minced |
Nutrition Facts
Serving size
Calories 146 Calories from Fat 48
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 0.73 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 81.4 mg3.4%
Total Carbohydrates 23 g7.6%
Dietary Fiber 4.6 g18.4%
Sugars 7.4 g
Protein 4 g7.3%
Vitamin A 52.1% Vitamin C 55.8%
Calcium 6.6% Iron 9.7%
*Based on a 2000 Calorie diet
Directions
Add rest of ingredients.
Cover.
Simmer gently until potatoes are cooked.
Chef
