A vegetable stew that can be eated hot or cold. Very Yummy!! Note: I use both yellow squash and green zucchini and Italian seasoned canned tomotoes and tomotoe paste. That way I do not have to add any seasonings at all, not even salt !
| 24 | oz diced canned tomatoes |
| 4 | cups yellow Squash |
| 2 | cups cut green beans |
| 1 | cup sliced Onion |
| 1/2 | cup corn |
| 1 | tbsp Tomato paste |
| 2 | tbsp Oil |
- Place oil in pan
- Saute onions till transluscent
- Put all ingredient except for the squash into a pot and simmer on stovetop till green beans are almost tender.
- Add Squash and cook till done.
Vegetables, Brunch, Side Dish, Soup
| Nutrition Facts | ||||||
Serving Size 198.4g |
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Amount Per Serving |
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|
Calories 79 Calories from Fat
34 |
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% Daily Value* |
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|
Total Fat
3.8g 6%
|
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|
Saturated Fat
0.5g 2%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
15mg 1%
|
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|
Total Carbohydrates
10.7g 4%
|
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|
Dietary Fiber
3.1g 12%
|
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|
Sugars
4.7g |
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|
Protein
2.4g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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