Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Garden Vegetable Stew

Garden Vegetable Stew
  • Prep 10 min
  • Total 45 min
  • Servings 12
Looking for a way to use up your zucchini? This recipe will help.
Updated November 4, 2008

Ingredients

  • 1/4 cup butter or margarine
  • 3 medium onions, chopped (1 1/2 cups)
  • 4 medium carrots, thinly sliced (2 cups)
  • 4 cans (14 ounces each) vegetable broth
  • 1 1/3 cups uncooked brown or regular long-grain rice
  • 2 cups frozen whole kernel corn
  • 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
  • 2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon pepper
  • 8 new potatoes, cut into fourths
  • 2 large bell peppers, cut into 2x1/2-inch strips
  • 2 medium zucchini, thinly sliced (4 cups)

Steps

  • 1
    Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
  • 2
    Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
  • 3
    Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.

  • For a bit more color, use 1 zucchini and 1 yellow summer squash, thinly sliced, instead of 2 zucchini.
  • In a hurry? Substitute 6 cups frozen (do not thaw) loose-pack mixed vegetables for the bell peppers and zucchini.

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
45
Total Fat
5 g
Saturated Fat
3 g
Cholesterol
10 mg
Sodium
650 mg
Potassium
570 mg
Total Carbohydrate
44 g
Dietary Fiber
5 g
Protein
5 g
% Daily Value*:
Vitamin A
94%
94%
Vitamin C
32%
32%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved