Italian Vegetable Stew
490 mins (prep 10, cooking 480)
15 ingredients
6 servings
This recipe came from a September 1996 issue of Woman's Day magazine, tweaked just a bit. It's so easy to make and so healthy - great when you want a hearty meatless meal!

Categories:  stew , crock-pot , peppers , main-dish , green~yellow-beans , equipment , squash , vegetable ,
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Serving Size (104.48 g)
Servings 6
Amount per Serving
Calories 116.51 Calories from Fat 90.63
% Daily Value *
Total Fat 10.07g 92.96%
Saturated Fat 1.41g 42.35%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 397.04mg 99.26%
Total Carbohydrate 6.63g 13.26%
Dietary Fiber 1.87 g 44.98%
Sugars 2.97 g %
Protein 1.52g 18.21%
Vitamin A 378.53IU% Vitamin C 6.35mg%
Calcium 41.0mg% Iron 1.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small eggplant, large, baking potato, large, crushed red pepper flakes