Fresh Vegetable Stew Recipe

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Nutrition

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Total time

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Ingredients:

Serving

1 large onion, sliced
3 garlic cloves, minced
1 tbsp olive oil
1 lb yellow squash, cut into 1/2-inch cubes
1 lb pattypan squash, cut into 1/2-inch cubes
2 medium tomatoes, peeled and chopped
3/4 lb fresh green beans, cut into 1-in pieces
1-1/4 cups fresh sweet corn
1 tsp salt
1/4 tsp pepper

Directions:

In a large skillet, saute onion and garlic in oil until tender. Add squash, tomatoes and beans. Reduce heat; cover and simmer 15 minutes or until squash is tender. Add corn, salt and pepper. Cook for 3 minutes or until corn is tender. Yield: 12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	51.84 Kcal (217 kJ)
Calories from fat	11.94 Kcal
		% Daily Value*
Total Fat	1.33g	2%
Sodium	206.98mg	9%
Potassium	248.58mg	5%
Total Carbs	9.34g	3%
Sugars	4.39g	18%
Dietary Fiber	1.63g	7%
Protein	1.78g	4%
Vitamin C	10.3mg	17%
Iron	0.5mg	3%
Calcium	20.8mg	2%

Amount Per 100 g
Calories	44.42 Kcal (186 kJ)
Calories from fat	10.23 Kcal
		% Daily Value*
Total Fat	1.14g	2%
Sodium	177.35mg	9%
Potassium	213mg	5%
Total Carbs	8.01g	3%
Sugars	3.76g	18%
Dietary Fiber	1.4g	7%
Protein	1.52g	4%
Vitamin C	8.8mg	17%
Iron	0.4mg	3%
Calcium	17.8mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.8

Points
1

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

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