Directions:
- Heat water and bouillon in a large pot and bring to a boil.
- Add potatoes and carrots to the broth and simmer for 5 minutes.
- Add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat.
- Remove 4 chunks of squash and purée in blender.
- Return puréed mixture to pot and let cook for 10 minutes more.
- Add tomatoes and cook for another 5 minutes.
- Remove from flame and let sit for 10 minutes to allow stew to thicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.25 Kcal (395 kJ) | ||
| Calories from fat | 3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.33g | 1% | |
|---|---|---|---|
| Sodium | 42.95mg | 2% | |
| Potassium | 567.11mg | 12% | |
| Total Carbs | 21.34g | 7% | |
| Sugars | 5.87g | 23% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 26.8mg | 45% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 48.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 30.07 Kcal (126 kJ) | ||
| Calories from fat | 0.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 1% | |
|---|---|---|---|
| Sodium | 13.7mg | 2% | |
| Potassium | 180.96mg | 12% | |
| Total Carbs | 6.81g | 7% | |
| Sugars | 1.87g | 23% | |
| Dietary Fiber | 1.3g | 16% | |
| Protein | 1.05g | 7% | |
| Vitamin C | 8.5mg | 45% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.2mg | 4% | |
| Calcium | 15.5mg | 5% | |
* 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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