Garden Vegetable Stew

Name: Garden Vegetable Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 larges bell peppers, cut into 2x1/2-inch strips; 59 milliliters butter or margarine; 473 milliliters medium carrots, thinly sliced; 473 milliliters frozen whole kernel corn; 2 Tbsps chopped fresh basil leaves or 2 teaspoons dried basil leaves; 2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves; 8 new potatoes, cut into fourths; 355 milliliters medium onions, chopped; 1 teaspoons pepper; 315 milliliters uncooked brown or regular long-grain rice; 2 kilograms cans each) vegetable broth; 946 milliliters medium zucchini, thinly sliced

Garden Vegetable Stew is a gluten free and vegetarian soup. One portion of this dish contains around 4g of protein, 5g of fat, and a total of 206 calories. This recipe serves 12. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up pepper, thyme leaves, carrots, and a few other things to make it today. It is perfect for Autumn.