Ingredients
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2 tablespoons coconut oil
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1 onion, chopped
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2 garlic cloves, minced
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4 cups low-sodium vegetable broth
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1 (15 ounce) can tomato sauce
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1 (24 ounce) bag frozen stew vegetables
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1 cup frozen corn
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1 cup frozen green beans
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1 teaspoon ground black pepper
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salt to taste
Directions
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Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.
Cook's Notes:
Substitute olive oil for the coconut oil if preferred.
You may want to check the size of the frozen stew vegetables. If some are a bit larger than you would normally serve to young children or older adults, just scoop them up with a ladle after cooking and slice them into smaller pieces with a butter knife.
This can be prepped and left in the slow cooker as well.
Nutrition Facts (per serving)
190 | Calories |
6g | Fat |
33g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 190 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 4g | 21% |
Sodium 583mg | 25% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 8g | 27% |
Total Sugars 7g | |
Protein 6g | 13% |
Vitamin C 23mg | 26% |
Calcium 56mg | 4% |
Iron 2mg | 13% |
Potassium 593mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.