Garden Patch Stew

Garden Patch Stew

Looking for an easy meatless dinner? Then check out this delicious stew made with beans, vegetables and rice - ready in 55 minutes.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

6

servings

2
tablespoons margarine or butter
1
large onion, chopped (1 cup)
2
medium carrots, thinly sliced (1 cup)
2
cans (14 1/2 ounces each) ready-to-serve vegetable or chicken broth
3/4
cup uncooked brown or regular long grain white rice
4
new potatoes, cut into fourths
1
large red bell pepper, cut into 2 x1/2-inch strips
1
medium zucchini, thinly sliced (1 cup)
1
medium yellow summer squash, thinly sliced (1 1/2 cups)
1
cup fresh or frozen whole kernel corn
1
tablespoon chopped fresh or 2 teaspoons dried basil leaves
1
teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4
teaspoon pepper
1
can (15 to 16 ounces) garbanzo beans, rinsed and drained
  1. Melt margarine in 4-quart Dutch oven over medium heat. Cook onion and carrots in margarine, stirring occasionally, until onions are tender.
  2. Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
  3. Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
In a hurry? Substitute three cups frozen (unthawed) loose-pack mixed vegetables for the bell pepper, zucchini and yellow summer squash.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 2g,),
  • Cholesterol 0mg;
  • Sodium 760mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 8g,
  • Protein 10g;
*Percent Daily Values are based on a 2,000 calorie diet.