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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Southern Vegetable Stew

Source: dLife

A thick pepper, eggplant, zucchini, and carrot stew.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	171.3

Total Carbs	34.6 g

Dietary Fiber	10.1 g

Sugars	14.3 g

Total Fat	1.4 g

Saturated Fat	0.1 g

Unsaturated Fat	0.3 g

Potassium	669.0 mg

Protein	5.3 g

Sodium	219.8 mg

Dietary Exchanges 1.4 Fat, 5.7 Vegetables, 0.6 Other Carbs,

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

Heat a large cooking spray coated pot over medium heat. Cook green onions, bell peppers, and garlic for 4 minutes or until tender.
Mix in broth, tomatoes, pearl onions, and paprika. Let boil. Lower heat and let simmer 10 minutes or until onions are soft.
Heat a large cooking spray coated frying pan over medium heat. Cook eggplants, carrots, zucchini, and okra 5 minutes or until tender. Pour into pot with broth. Mix in mustard and simmer until vegetables are soft, 5 minutes. Season with red pepper sauce, salt, and pepper. When ready to serve, top with parsley.