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Vegetarian Bean Stew
Source: dLife

This stew made with zucchini, bell peppers, tomatoes, rice, and kidney beans makes a fantastic meal for all vegetarians.

Rating:
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Easy
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Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories 402.5
Total Carbs 63.5 g
Dietary Fiber 20.1 g
Sugars 7.9 g
Total Fat 5.3 g
Saturated Fat 1.8 g
Unsaturated Fat 0.6 g
Potassium 186.0 mg
Protein 26.1 g
Sodium 338.3 mg
Dietary Exchanges
5.3 Fat, 1.0 Vegetables, 0.3 Meat, 3.7 Starch, 0.2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. In a large soup pot heat the canola oil, add the onion and garlic to the pot and sauté until tender.
  2. Mix in the zucchini, green pepper, oregano, salt, and pepper. Cook for 5 minutes.
  3. Add tomatoes and beans,. Cover the pot and let heat for about 15 minutes
  4. Serve the mixture over hot rice and sprinkle cheese over the top

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