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Mediterranean Vegetable Stew
KATHERINEMELTON2563716Ingredients
50Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 3 shallots (chopped)
- 1 large carrot
- 2 cloves garlic
- 1 fennel bulb (large)
- 1 lb. small red potatoes (quartered)
- 1 red bell pepper
- 9 oz. frozen artichoke hearts (thawed)
- 14.5 oz. diced tomatoes (drained)
- 15.5 oz. garbanzo beans
- 1/3 cup apple juice
- 1 1/2 cups vegetable broth
- 1/4 tsp. thyme
- 1/4 tsp. oregano
- 1 bay leaf (large)
- salt
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Directions
- Heat the oil in skillet over medium heat. Add the shallots and carrot, cover and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Transfer above to crock pot. Add the fennel, potatoes, pepper, artichoke hearts, tomatoes, garbanzo beans, apple juice, broth, and spices. Cover and cook on low for 6 to 8 hours.
NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium680mg28% |
| Potassium2600mg74% |
| Protein30g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate124g41% |
| Dietary Fiber31g124% |
| Sugars22g |
| Vitamin A120% |
| Vitamin C140% |
| Calcium25% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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