Looking for a way to use up your zucchini? This recipe will help.
Garden Vegetable Stew
- Prep Time 10 min
- Total 45 min
- Servings 12
- Ingredients 12
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)
Instructions
-
Step1Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
-
Step2Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
-
Step3Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
Nutrition
220
Calories
5 g
Total Fat
5 g
Protein
44 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 45
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 650 mg
- Potassium
- 570 mg
- Total Carbohydrate
- 44 g
- Dietary Fiber
- 5 g
- Protein
- 5 g
% Daily Value*:
- Vitamin A
- 94%
- 94%
- Vitamin C
- 32%
- 32%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 2 Vegetable;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved