Brunch

Root Vegetable Stew is for Lunch.

Root Vegetable Stew takes 20 minutes to prepare.

Root Vegetable Stew takes 60 minutes to cook.

Root Vegetable Stew makes 14 servings.

The ingredients for Root Vegetable Stew are:

2.5 cup Del Monte Petite Cut Diced Tomatoes
1.5 cup, chopped Onions, raw
1.5 cup slices Parsnips
1.5 cup, cubes Turnips
3.5 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 cup, strips Green Peppers (bell peppers)
1.5 cup, sliced Zucchini
1.5 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter)
1.25 cup, diced Celery, raw
2.25 cup (8 fl oz) Water, tap
1.5 cup (8 fl oz) Chicken Broth or Bouillon
6 tsp Garlic

Here is how you make Root Vegetable Stew:

Chop or dice vegetables, boil until softened.Serving Size: 14 one cup servingsNumber of Servings: 14Recipe submitted by SparkPeople user RACKMYBRAINS.

The nutritional information for Root Vegetable Stew is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 86.9

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 279.3 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 4.2 g
• Protein: 2.5 g