Pumpkin Vegetable Stew Recipe

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Ingredients:

Serving

4 cups cubed peeled pumpkin or winter squash
1 can (14-1/2 oz) diced tomatoes, undrained
1/2 cup chicken broth
2 cups fresh cut green beans (1-inch pieces)
1 cup fresh or frozen corn
1/2 cup sliced onion
1/2 cup chopped green pepper
1 garlic clove, minced
1/2 tsp chili powder
1/4 tsp pepper

Directions:

In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender. Yield: 6 servings (2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	145.49 Kcal (609 kJ)
Calories from fat	46.49 Kcal
		% Daily Value*
Total Fat	5.17g	8%
Cholesterol	14.2mg	5%
Sodium	326.88mg	14%
Potassium	457.15mg	10%
Total Carbs	21.59g	7%
Sugars	7.66g	31%
Dietary Fiber	2.77g	11%
Protein	4.93g	10%
Vitamin C	24.1mg	40%
Iron	2mg	11%
Calcium	57.8mg	6%

Amount Per 100 g
Calories	73.77 Kcal (309 kJ)
Calories from fat	23.57 Kcal
		% Daily Value*
Total Fat	2.62g	8%
Cholesterol	7.2mg	5%
Sodium	165.73mg	14%
Potassium	231.79mg	10%
Total Carbs	10.95g	7%
Sugars	3.89g	31%
Dietary Fiber	1.4g	11%
Protein	2.5g	10%
Vitamin C	12.2mg	40%
Iron	1mg	11%
Calcium	29.3mg	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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.8

Points
4

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

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