Veggie Stew Recipe | Yummly
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Veggie Stew

OPEN SOURCE FOOD
12Ingredients
45Minutes
290Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 5 cups vegetable stock
  • 3 cups water
  • 1 can sweet corn (no salt added)
  • 1 can diced tomatoes (fire-roasted)
  • 1 can pinto beans
  • 3/4 cup Israeli couscous
  • 3/4 cup elbow pasta
  • 1/2 cup cooking wine (Marsala)
  • 4 cloves garlic (chopped)
  • 12 ounces frozen spinach
  • salt
  • pepper
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    Directions

    1. 1. In a large stock pot, combine the vegetable stock and water. Heat on medium-high until bubbling (but not boiling).
    2. 2. Drain – but do not rinse – the corn, tomatoes, and beans. Add them to the pot, as well as the couscous and elbow pasta. Heat on medium-high heat for approx. 10 minutes.
    3. 3. Check to see if the pasta & couscous are getting soft. Then add cooking wine and garlic chunks, and turn the heat down a bit. Cook for another ten minutes.
    4. 4. Add the frozen spinach, stirring occasionally until it is fully incorporated (and not a frozen brick!).
    5. 5. Add salt and pepper. Cook on low heat until ready to serve.
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    NutritionView More

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    290Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories290Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium1690mg70%
    Potassium680mg19%
    Protein14g27%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate57g19%
    Dietary Fiber6g24%
    Sugars6g12%
    Vitamin A220%
    Vitamin C30%
    Calcium15%
    Iron25%

    * 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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