Winter Vegetable Stew Recipe

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Ingredients:

Serving

2 onions, chopped
2 celery ribs, chopped
2 tbsp olive oil
2 medium carrots
2 medium parsnips
1 small sweet potato
1 large potato
10 oz green beans (about 2 cups trimmed and halved, i use frozen )
1 tsp dried dill
1 tsp marjoram
1 vegetable stock
1 1/2 cups water
1 red bell pepper
2 cups sliced mushrooms (about 6 oz )
1 tbsp dijon mustard
1 tbsp molasses
salt and pepper

Directions:

Heat the oil in a large soup pot over medium low heat. Add the onions and celery and saute for a few minutes until soft.
Add the vegetables up to the green beans in order, stirring after each addition. (I just chop one, add it and stir, then move on to the next.).
After you add the green beans, add the herbs, stock and water and bring to a boil.
Chop up the pepper and mushrooms and stir in with the mustard and molasses. Lower the heat to simmer.
Partially cover and simmer for ten minutes, or until the veggies are cooked.
Taste and add salt and pepper as you like.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	144.73 Kcal (606 kJ)
Calories from fat	43.02 Kcal
		% Daily Value*
Total Fat	4.78g	7%
Sodium	166.03mg	7%
Potassium	593.58mg	13%
Total Carbs	23.03g	8%
Sugars	10.03g	40%
Dietary Fiber	5.16g	21%
Protein	3.59g	7%
Vitamin C	31.4mg	52%
Vitamin A	1.1mg	38%
Iron	10mg	55%
Calcium	75.5mg	8%

Amount Per 100 g
Calories	49.46 Kcal (207 kJ)
Calories from fat	14.7 Kcal
		% Daily Value*
Total Fat	1.63g	7%
Sodium	56.74mg	7%
Potassium	202.87mg	13%
Total Carbs	7.87g	8%
Sugars	3.43g	40%
Dietary Fiber	1.76g	21%
Protein	1.23g	7%
Vitamin C	10.7mg	52%
Vitamin A	0.4mg	38%
Iron	3.4mg	55%
Calcium	25.8mg	8%

* 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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