Green Bean, Turnip and Eggplant Stew |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Another one from 500 (Practically) Fat Free One Pot Meals from the library. Ingredients:
2 1/4 cups chicken broth, nonfat and low sodium |
1 medium onion, minced |
2 garlic cloves, minced |
3 cups green beans, chopped in 1-inch lengths |
3 medium carrots, peeled and sliced |
3 cups turnips, diced |
3 cups eggplants, diced |
1/2 teaspoon ground black pepper |
1 teaspoon dried basil |
1 teaspoon dried oregano |
3 scallions, minced |
Directions:
1. Heat 1/4 cup broth in large saucepan. Add onion and garlic and saute till onion begins to soften, about 3 minutes.
2. Stir in remaining broth, beans, carrots, turnips, eggplant, black pepper, basil and oregano and bring to a boil. Reduce heat, cover and simmer til vegetables are just tender, about 25 minutes.
3. Serve topped with scallions.
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