Garden Patch Stew

Name: Garden Patch Stew
Prep time: 15 min
Total time: 55 min
Yield: 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

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Prep 15 min
Total 55 min
Servings 6

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

By Betty Crocker Kitchens

Updated Oct 7, 2010

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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.

Tips from the Betty Crocker Kitchens

tip 1
In a hurry? Substitute three cups frozen (unthawed) loose-pack mixed vegetables for the bell pepper, zucchini and yellow summer squash.

Nutrition

300 Calories, 6g Total Fat, 10g Protein, 60g Total Carbohydrate

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.

Weekly Whisks