Carrot, Leek And Olive Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Soups/stews, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 3 | c | Leeks, scrubbed and chopped |
| into 1/2" pieces | ||
| 1 | Garlic, crushed | |
| 1 | T | Olive oil |
| 2 | c | Raw carots, scrubbed and |
| finely diced | ||
| 1 | c | Raw red potatoe, finely |
| diced | ||
| 2 | T | Tomato paste |
| pn | Dried thyme | |
| pn | Dried oregano | |
| Salt and pepper to taste | ||
| 2 | c | Vegetable broth |
| 1/2 | c | Ripe plives, pitted and |
| chopped |
INSTRUCTIONS
SAute leek and garlic in oil in a 4-quart stew pot. When leeks are soft, add all other vegetables and seasonings. Add broth, cover, and bring to a boil. Reduce heat and simmer at least 45 minutes. During last 5 minutes of cooking stir in olives. (Note: thiken with 1 tablspoon whole wheat or rice flour if desired) Total Calories per serving: 235 Fat: 10 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa-pooh@delphi.com) 2/3/96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 1.2mg
Sodium: 1070.6mg
Potassium: 769mg
Carbohydrates: 33.8g
Fiber: 5.8g
Sugar: 3.9g
Protein: 7.4g