Lo-Cal Vegetable Stew
Lo-Cal Vegetable Stew is an moderately easy dinner. Made with 1 (32 oz.) can tomatoes, 2 zucchini, diced, 2 ears boiled corn, cut off kernels, 2 carrots, diced and 1 large onion, diced, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Place tomatoes in saucepan; break up.
Add vegetables, except beans.
Simmer for 2 hours.
Add beans.
Stir and heat well. Serve with French bread or corn bread and forget the calories! Can be refrigerated and reheated.
π· Perfect Pairings
Complete your meal with these
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