Pumpkin Vegetable Stew

Name: Pumpkin Vegetable Stew
Yield: 8 servings
Ingredients: 4 cups fresh pumpkin, cubed and peeled; 14 1/2 ozs canned diced tomatoes, undrained; 14 ozs chicken broth; 6 ozs frozen green beans, thawed; 3 ozs frozen corn, thawed; 1/2 cup onions, chopped; 1/2 cup bell peppers, chopped; 1/2 tsp garlic, minced; 2 tsps chili powder; 1 1/2 tsps salt; 1/4 tsp black pepper

Adapted from Country Magazine

4 cups fresh pumpkin, cubed and peeled
14 1/2 ozs canned diced tomatoes, undrained
14 ozs chicken broth
6 ozs frozen green beans, thawed
3 ozs frozen corn, thawed
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/2 tsp garlic, minced
2 tsps chili powder
1 1/2 tsps salt
1/4 tsp black pepper

In a stock pot, combine pumpkin, tomatoes, chicken broth, green beans, corn, onions, bell peppers, garlic, chili powder, salt, and black pepper. Bring to a boil. Reduce heat; cover and simmer for one hour or until the vegetables are tender.

Posted: 12/30/2010

Soups & Stews

Rated by 0 users (0.00)

WW Points^* : 0.65

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 51 Calories from Fat 4 (8%)
% Daily Value *
Total Fat 0.4g	1%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 1g	0%
Sodium 801mg	33%
Potassium 13mg	4%
Total Carbohydrate12g	4%
Dietary Fiber 2g	8%
Sugars 4g
Protein 2g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.