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Caribbean Vegetable Stew
Source: dLife

A delicious mix of exotic spices and fresh vegetables in this vegetarian stew.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 90.6
Total Carbs 16.3 g
Dietary Fiber 3.4 g
Sugars 4.5 g
Total Fat 2.0 g
Saturated Fat 0.3 g
Unsaturated Fat 1.2 g
Potassium 485.5 mg
Protein 3.6 g
Sodium 377.9 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 1/2 Starch
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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1 each  large onion
0 1/2 tsp  salt
2 tsp  vegetable oil
0 1/2 tsp  ground thyme
0 1/2 tsp  ground allspice
1 each  Chile Peppers, green, whole
1 each  sweet potatoes
2 cup  low sodium vegetable broth
2 each  small zucchini
1 1/2 cup  Tomatoes, whole, peeled, unsalted, canned
4 cup  kale, chopped
1 tbsp  fresh lime juice
3 tbsp  fresh cilantro
1 pinch  salt
  1. In a covered soup pot, saute the onions and salt in the oil for about 7 minutes, stirring occasionally.
  2. Add the thyme, allspice, and chile and continue to cook for another 1 or 2 minutes. Stir in the sweet potatoes and the water or stock and simmer, covered, for about 5 minutes.
  3. Add the zucchini and the tomatoes with their juice and simmer 10 to 15 minutes more, until all of the vegetables are barely tender.
  4. Add the kale and cook another 5 to 10 minutes. Stir in the lemon or lime juice, cilantro, and salt to taste.

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