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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (206g) Recipe makes 10 servings |
||
| Calories 144 | ||
| Calories from Fat 3 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 288mg | 12% | |
| Potassium 583mg | 16% | |
| Total Carbohydrate 32.7g | 10% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 9.9g | ||
| Protein 5.6g | 11% | |
Fat Free Vegetarian Stew
Recipe #322290 |
1¼ hours |
20 min prep |
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SERVES 10 , 10 Servings
Ingredients
- 4 small potatoes
- 1 1/2 cups baby carrots
- 28 ounces vegetarian baked beans
- 2 tomatoes, chopped
- 1 large onion, chopped
Directions
1
Clean and dice potatoes.2
Boil potatoes and carrots for 15 minutes; drain.3
Put can of beans in a large pot.4
Add chopped tomatoes and chopped onions.5
Then add the potatoes and carrots.6
Cook until it is all reduced.
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- Course > Main Dish
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