Vegetable Stew
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 10.91 g | (11 %) | ||
| Fat | 7.27 g | (6 %) | ||
| Carbohydrates | 51.16 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.89 g | (20 %) |
more nutritional values
| Vitamin A | 1,382.88 mg | (172,860 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.36 mg | (11 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 1.64 mg | (14 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 37.65 μg | (13 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54.07 mg | (57 %) | ||
| Potassium | 617.85 mg | (15 %) | ||
| Calcium | 120.92 mg | (12 %) | ||
| Magnesium | 32.2 mg | (11 %) | ||
| Iron | 3.11 mg | (21 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.44 mg | (6 %) | ||
| Saturated fatty acids | 0.61 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 Tbsps Canola oil
- 4 carrots
- 400 grams small violet potatoes (Vitelotte)
- 1 l Vegetable broth
- 2 stems Savory
- 4 small red Hungarian wax peppers
- 400 grams green Beans
- salt
- peppers
- ground Caraway
- dried marjoram
Preparation steps
1.
Peel onion and cut into small cubes. Saute in hot oil in a large saucepan. Remove from heat. Peel carrot and cut into 1 1/2 cm (approximately 1/2 inch) pieces. Rinse potatoes and cut in half. Cut larger potatoes into quarters. Pour vegetable stock into a pot and add onions and potatoes. Add savory and simmer for 20 minutes.
2.
In the meantime, rinse peppers and cut into 1 cm (approximately 1/2 inch) wide strips. Rinse green beans and cut into 4 cm (approximately 2 inch) long pieces. Add beans and peppers to stew and simmer for another 10 minutes.
3.
Remove the savory and season stew with salt, pepper, caraway seeds and marjoram. Serve.
