Veggie Stew Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings6Cuisine
Main IngredientInterest Group

Ingredients

 Potatoes6 , cubed
 Carrots3 , cubed
 Onion1 , chopped
 Celery1⁄2 Cup (8 tbs), chopped
 Tomatoes2 Cup (32 tbs)
 Canned sliced tomatoes2 Cup (32 tbs), or stewed
 Chicken bouillon cubes1 , dissolved in 3 cups of water
 Water3 Cup (48 tbs)
 Dried thyme1 1⁄2 Teaspoon
 Dried parsley1⁄2 Teaspoon
 Brown rice1⁄2 Cup (8 tbs), uncooked
 Frozen green beans1 Pound
 Frozen corn1 Pound
 Canned butter beans15 Ounce (1 Can)
 Canned v 8 juice46 Ounce

Nutrition Facts

Serving size

Calories 519 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.48 g2.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 566.8 mg23.6%

Total Carbohydrates 108 g36.1%

Dietary Fiber 19.3 g77.3%

Sugars 16.6 g

Protein 19 g37.9%

Vitamin A 166.4% Vitamin C 207.5%

Calcium 13.4% Iron 32.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In one 5-quart cooker or 2 medium-sized cookers, combine together the potatoes, onion, carrots, celery, chicken stock, tomatoes, thyme, parsley and rice.
2) Cover the cooker and cook over high heat for 2 hours.
3) Take out 1 cup of the mixture and puree it. Add back to the slow cooker so that the soup is thickened.
4) Add the beans, corn, butter beans and juice and stir well.
5) Cover the cooker and cook over high heat for another 60 minutes. Reduce the heat to low and cook for 6 to 8 hours.

SERVING
6) Serve hot.
Quantcast