Vegetable stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Reduced-calorie margarine |
| ¼ | cup | Chopped onion |
| 3 | ounces | Pared all-purpose potato, in 1/2-inch cubes |
| ½ | cup | Trimmed green beans, in inch pieces |
| 1 | cup | Coarsely chopped yellow bell pepper |
| ¼ | cup | Coarsely chopped green bell pepper |
| ½ | cup | Chopped seeded tomato |
| ¼ | cup | Chicken broth |
| ⅛ | teaspoon | Fennel seeds freshly ground black pepper |
Directions
Spray a medium skillet with nonstick cooking spray. Melt margarine over medium heat. Add onion and cook until tender, stirring frequently, about 3 minutes.
Add potato, beans, and bell peppers; reduce heat to low and cok, stirring constantly, for 5 minutes. add remaining ingredients; cover and simmer for 10 minutes.
Makes 1 serving.
WEIGHT WATCHERS MAGAZINE SEPTEMBER 1989 P43 Posted by Fred Peters.
Converted by MMCONV vers. 1⅖
Related recipes
- American vegetable stew
- Beef and vegetable stew
- Beef vegetable stew
- Eight vegetable stew
- Fish and vegetable stew
- Fresh vegetable stew
- Garden vegetable stew
- Greek vegetable stew
- Hearty vegetable stew
- Herbed vegetable stew
- Italian vegetable stew
- Quick vegetable beef stew
- Spicy vegetable stew
- Summer vegetable stew
- Tasty vegetable stew
- Vegetable beef stew
- Vegetable meat stew
- Vegetable stew #2
- Veggie stew
- Winter vegetable stew