| Winter Wonderland Stew
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| Servings: 6 Category: Casserole/Chili/Stew |
(163 ratings) |
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Nutrition
Information:
Calories:
119
Protein:
3g
Carbs:
27 g
Fat:
1 g
Saturated Fat:
0 g
Sodium:
201 mg
Fiber:
5 g
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Ingredients - 1 cup onions, cut into ½-inch wedges
- 1 sweet potato, peeled and cut into ¾-inch pieces
- 2 carrots, peeled and cut into 3/4 –inch pieces
- 2 cups cubed butternut squash
- 1 small parsnip, peeled and cut into ¾-inch pieces
- 1 small rutabaga, peeled and cut into ¾-inch pieces
- 2 cloves garlic, minced
- 1 red bell pepper, cut into chunks
- 2 cups low sodium, low-fat vegetable broth
- 1 cup pureed tomato
- 2 Tbsp lime juice
- ½ tsp crushed red pepper
- ½ tsp curry powder
- Salt and pepper
- 1 bunch cilantro sprigs, rinsed, or thinly sliced green onions
Instructions - Cook onions, sweet potato, carrots, squash, parsnips, rutabaga, garlic, and 1 cup of broth in a covered pan for 10 minutes, stirring occasionally. Add a few tbsp. of water if mixture begins sticking to pan.
- Add 1 more cup of broth, along with the bell pepper, tomato sauce, lime juice, and spices. Return to a boil, and then reduce heat. Simmer covered until vegetables are tender when pierced, about 12 to 15 minutes. If stew sticks to pan or gets thicker t
- Add salt and pepper to taste. Ladle into soup bowls, and garnish with cilantro or green onions.
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