Try this Kale and bean stew recipe, or contribute your own.
Suggest a better descriptionMixed vegetables- I used lots of kale, carrots, and a few potatoes, cubes)
Here is today’s lunch and how much it cost me. It’s a slightly modified recipe based on ‘Haricot Stew’ that was an economical and tasty recipe put out by the ‘Ministry of Food’ during World War II.
Heat the dripping/margarine in a frying pan
Add chopped leek or onion and cook until lightly browned
Add rest of veggies and stir and continue to saute for a few minutes
Add vegetable stock and beans (and corned beef if you are using that- I’m veggie so mine is without)
Mix flour with a little water to make a smooth paste and slowly mix in to the warmed stew until the desired consistency has been reached.
Add plenty of dried mixed herbs, salt and pepper to taste
Simmer over medium/low heat until carrots & potatoes are tender enough to eat (about 15 minutes or so)
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Serving Size: 1 Serving (3816g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1100 | ||
Calories from Fat: 439 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.8g | 65 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 12046.8mg | 415 % | |
Potassium 1206.3mg | 32 % | |
Total Carbohydrate 153.5g | 45 % | |
Dietary Fiber 21.3g | 85 % | |
Sugars, other 132.2g | ||
Protein 22.8g | 33 % | |
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: 1100
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