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Garden Vegetable Stew
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-
Prep Time
10
min
-
Total
45
min
-
Servings
12
-
Ingredients
12
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Ingredients
-
1/4
cup butter or margarine
-
3
medium onions, chopped (1 1/2 cups)
-
4
medium carrots, thinly sliced (2 cups)
-
4
cans (14 ounces each) vegetable broth
-
1 1/3
cups uncooked brown or regular long-grain rice
-
2
cups frozen whole kernel corn
-
2
tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
-
2
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
-
1/2
teaspoon pepper
-
8
new potatoes, cut into fourths
-
2
large bell peppers, cut into 2x1/2-inch strips
-
2
medium zucchini, thinly sliced (4 cups)
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Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
-
Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
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Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
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-
For a bit more color, use 1 zucchini and 1 yellow summer squash, thinly sliced, instead of 2 zucchini.
-
In a hurry? Substitute 6 cups frozen (do not thaw) loose-pack mixed vegetables for the bell peppers and zucchini.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 220
- Calories from Fat
- 45
- Total Fat
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 650 mg
- Potassium
- 570 mg
- Total Carbohydrate
- 44 g
- Protein
- 5 g
- Vitamin A
- 94%
- 94%
- Vitamin C
- 32%
- 32%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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