Try this Seven-Vegetable Stew recipe, or contribute your own.
Suggest a better description(Adapted from the Passover Gourmet Cookbook) Cut onions, carrots, red peppers, celery, mushrooms and zucchini into bite-size pieces. Saute in veggie broth for 5 minutes until still slightly crunchy. Cut tomatoes into bite-size pieces and add the rest of the ingredients. Cover and cook for 20 minutes on simmer. This is delicious served over roasted potatoes. Serve as a vegetarian main dish and vegetable side dish for others. This serves about 4 vegetarian entrees when served with other seder dishes. Increase or substitute vegetables as desired. Posted to fatfree digest by pransesq@juno.com on Mar 27, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (2312g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1140 | ||
Calories from Fat: 59 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 6435.1mg | 222 % | |
Potassium 11245.3mg | 296 % | |
Total Carbohydrate 261.1g | 77 % | |
Dietary Fiber 54g | 216 % | |
Sugars, other 207.1g | ||
Protein 49.7g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1140
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