Vegetable Stew

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Vegetable Stew
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
170
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie170 kcal(8 %)
Protein2.89 g(3 %)
Fat11.33 g(10 %)
Carbohydrates18.09 g(12 %)
Sugar added0 g(0 %)
Roughage3.16 g(11 %)
Vitamin A21.49 mg(2,686 %)
Vitamin D0 μg(0 %)
Vitamin E0.19 mg(2 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.04 mg(4 %)
Niacin1.13 mg(9 %)
Vitamin B₆0.25 mg(18 %)
Folate22.98 μg(8 %)
Pantothenic acid0.11 mg(2 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C53.91 mg(57 %)
Potassium441.43 mg(11 %)
Calcium32.07 mg(3 %)
Magnesium19.34 mg(6 %)
Iron0.85 mg(6 %)
Iodine1.38 μg(1 %)
Zinc0.27 mg(3 %)
Saturated fatty acids1.54 g
Cholesterol0 mg

Ingredients

for
5
Ingredients
¼ cup olive oil
1 ½ cups small, diced yellow onion
1 teaspoon minced garlic
2 cups medium potatoes (peeled and diced)
½ teaspoon fresh thyme
1 cup Bell pepper (diced)
1 cup red Bell pepper (diced)
1 cup yellow squash (diced)
peeled
1 ½ teaspoons salt
¼ teaspoon ground Black pepper
How healthy are the main ingredients?
olive oilgarlicpotatothymesalt

Preparation steps

1.
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
2.
Next add the potatoes and thyme to the pan and continue to cook, stirring occasionally, until the potatoes are partially cooked, about 5 minutes. Add the peppers, squash and continue to cook for an additional 5 minutes.
3.
Lastly add the tomatoes and season with salt and pepper, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.