Directions:
- Saute onion, bell pepper, and celery in oil in large saucepan untill onion is tender, about 5 minutes. Stir in 3 cups stock; heat to boiling. Mix remaining 2/3 cup stock and flour; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute.
- Stir potatoes, squash, zucchini, mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.
- RECOMED: Topping with Herb Dumplings.
- Spoon dumpling mixture on top of stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and pass the toothpick test.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 671.71 Kcal (2812 kJ) | ||
| Calories from fat | 21.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Sodium | 22808.64mg | 950% | |
| Potassium | 575.65mg | 12% | |
| Total Carbs | 133.1g | 44% | |
| Sugars | 5.84g | 23% | |
| Dietary Fiber | 5.24g | 21% | |
| Protein | 4.33g | 9% | |
| Vitamin C | 32.4mg | 54% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 10.4mg | 58% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 183.88 Kcal (770 kJ) | ||
| Calories from fat | 5.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 4% | |
|---|---|---|---|
| Sodium | 6243.89mg | 950% | |
| Potassium | 157.59mg | 12% | |
| Total Carbs | 36.44g | 44% | |
| Sugars | 1.6g | 23% | |
| Dietary Fiber | 1.43g | 21% | |
| Protein | 1.19g | 9% | |
| Vitamin C | 8.9mg | 54% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 2.8mg | 58% | |
| Calcium | 15.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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