Directions:
- Heat the oil in a large stockpot or Dutch oven over medium heat.
- Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.
- Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.
- Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.
- Add the thyme leaves during the last 5 minutes of cooking.
- Add the salt and pepper to taste, stirring them in well, and serve the stew warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.81 Kcal (1105 kJ) | ||
| Calories from fat | 24.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 4% | |
|---|---|---|---|
| Sodium | 6224.79mg | 259% | |
| Potassium | 531.22mg | 11% | |
| Total Carbs | 50.16g | 17% | |
| Sugars | 6.05g | 24% | |
| Dietary Fiber | 5.62g | 22% | |
| Protein | 4.63g | 9% | |
| Vitamin C | 34.1mg | 57% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.3mg | 7% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 93.84 Kcal (393 kJ) | ||
| Calories from fat | 8.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 4% | |
|---|---|---|---|
| Sodium | 2214.31mg | 259% | |
| Potassium | 188.97mg | 11% | |
| Total Carbs | 17.84g | 17% | |
| Sugars | 2.15g | 24% | |
| Dietary Fiber | 2g | 22% | |
| Protein | 1.65g | 9% | |
| Vitamin C | 12.1mg | 57% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.5mg | 7% | |
| Calcium | 24.7mg | 7% | |
* 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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