Garden Patch Stew

  • Prep 15 min
  • Total 55 min
  • Servings 6

Ingredients

  • 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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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