Hearty Veggie Stew [Hearty Vegetable Stew without Meat]
This veggie filled stew is easy to make and delicious!
Course lunch, Main Course, Soup
Servings 4 servings
Calories 343 kcal
- 2 tbsp olive oil
- 3 cloves garlic chopped
- 1 medium onion chopped
- 1 cup bell pepper chopped
- 1 serrano pepper chopped
- 1 stalk celery chopped
- 12 ounces Black Eyed Peas, frozen or canned
- 1/2 head cabbage chopped
- 1 large turnip chopped
- 1 cup green peas, frozen
- 1 large potato chopped, optional
- 3 cups broth, low sodium vegetable or chicken
- 1 bay leaf
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- salt to taste
Heat a large pot over medium heat. Add oil, onions, bell pepper, serrano pepper, celery, and garlic.
Cook until fragrant and onions become translucent. Add in bay leaf, black-eyed peas, and enough broth to just cover the peas.
Cover with lid and cook for 15 minutes.
Add in the remainder of ingredients, plus enough water to cover all the veggies.
Cover with lid, and cook for 15-20 minutes or until black-eyed peas are softened to your preference.
Divide into 4 servings and enjoy!
Serving: 1servingCalories: 343kcalCarbohydrates: 57gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 74mgPotassium: 1176mgFiber: 16gSugar: 15gVitamin A: 1885IUVitamin C: 136mgCalcium: 124mgIron: 5mg