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 min
  • Total Time 55 min
  • Servings 6

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.

Expert Tips

In a hurry? Substitute three cups frozen (unthawed) loose-pack mixed vegetables for the bell pepper, zucchini and yellow summer squash.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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