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Southern Vegetable Stew
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

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
, 6 Vegetables , 1 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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1 each  cooking spray
0 1/4 cup  fresh chopped green onion
1 each  chopped green bell peppers
1 each  medium red bell peppers
4 each  medium garlic cloves
2 cup  low sodium vegetable broth
14 1/2 oz  canned unsalted diced tomatoes
8 oz  Onion, pearl
2 tsp  paprika
1 each  whole eggplant
2 cup  shredded carrots
1 each  medium zucchini
4 oz  fresh okra
1 1/2 tsp  stoneground mustard
1 pinch  hot pepper sauce
1 pinch  salt
1 pinch  black pepper
1 pinch  chopped parsley
  1. Heat a large cooking spray coated pot over medium heat. Cook green onions, bell peppers, and garlic for 4 minutes or until tender.
  2. Mix in broth, tomatoes, pearl onions, and paprika. Let boil. Lower heat and let simmer 10 minutes or until onions are soft.
  3. 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.

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