Dinner

Summer Vegetable Stew is for Dinner.

Summer Vegetable Stew takes 30 minutes to prepare.

Summer Vegetable Stew takes 60 minutes to cook.

Summer Vegetable Stew makes 6 servings.

The ingredients for Summer Vegetable Stew are:

1/2 C Olive Oil
1 Onion
1 C chopped Celery (2 stalks)
1 clove smashed Garlic
2 New White Potatoes
2 Yellow Crook Neck Squash (or 3 Carrots)
2 small Zucchini
1 sliced Bell Pepper (red or yellow is nice)
2 diced tomatoes (or 1 can stewed tomatoes)
2 C cooked Navy Beans
1 C Vegetable Broth (or water)
1 tsp each Oregano, Paprika and Parsley
1/2 tsp basil
1 Tbs Kosher Salt
1 tsp Black Pepper
1/4 Red Wine Vinegar

Here is how you make Summer Vegetable Stew:

Coarsely chop onion and fry in olive oil with salt and garlic, until starting to brown. Add sliced celery, potato and carrots, continue frying for 10 minutes. Add sliced zucchini & squash, peppers, canned tomatoes, beans, broth and all Seasonings. Cover and simmer about 1/2 hour. Top with croutons, seasoned bread crumbs (I use crumbled whole grain crackers) and a glob of sour cream. Serving Size: Makes 6 large servings. Number of Servings: 6Recipe submitted by SparkPeople user GOLDENDV.

The nutritional information for Summer Vegetable Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 263.8

• Total Fat: 9.8 g
• Cholesterol: 0.0 mg
• Sodium: 181.2 mg
• Total Carbs: 38.3 g
• Dietary Fiber: 10.7 g
• Protein: 8.2 g

Summer Vegetable Stew is French cuisine.

The dietary needs meet for Summer Vegetable Stew is Vegetarian