Hearty Vegetable Stew

FORKS OVER KNIVES(1)
Michele Leah: "We rate this an 8.5. It’s really good but I added…" Read More
16Ingredients
90Minutes
180Calories

Ingredients

US|METRIC
  • 10 baby potatoes
  • 2 medium potatoes
  • 1 yam (or sweet potato, sliced or cubed)
  • 2 golden beets (or turnips)
  • 3 carrots (peeled and chopped)
  • 3 stalks celery (chopped)
  • 1 onion (diced)
  • 6 cloves garlic (minced)
  • 4 cups low sodium vegetable broth
  • 8 fresh tomatoes (or 1 28 ounce can of tomatoes)
  • 2 tablespoons sugar (or 6 dates blended with water)
  • 1 teaspoon cumin (roasted)
  • 2 teaspoons herbs de provence (or an Italian herb mix)
  • 1 teaspoon chipotle powder (smoked, optional)
  • salt
  • pepper
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    NutritionView More

    180Calories
    Sodium13% DV320mg
    Fat0% DV0g
    Protein10% DV5g
    Carbs14% DV41g
    Fiber32% DV8g
    Calories180Calories from Fat
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium320mg13%
    Potassium1220mg35%
    Protein5g10%
    Calories from Fat
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber8g32%
    Sugars16g32%
    Vitamin A130%
    Vitamin C80%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Michele Leah 10 months ago
    We rate this an 8.5. It’s really good but I added the vegetable stock because I didn’t scroll all the way through the stove top instructions where it says not to use it for the crock pot. I had to add a lot of pepper and salt because the beet taste was super sweet and overwhelmed the dish- not sure if this is because of the vegetable stock. I will try again on the stove.

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