Vegetable Bean Stew

Name: Vegetable Bean Stew
Prep time: 10 min
Cook time: 50 min
Yield: 5 servings
Cuisine: American
Ingredients: 28 oz. can whole tomatoes (undrained), cut up; 15 oz. garbanzo beans (undrained); 2 cups cubed potatoes; 1 cup dry lentils; 1 cup thinly sliced carrots; 1/2 cup chopped onion; 1/2 cup chopped green bell pepper; 3 teaspoons chili powder; 1 teaspoon garlic salt

Vegan Vegetarian

Prep: 10 min Cook: 50 min Serves: 5 Cuisine: American

A hearty vegetable bean stew packed with tomatoes, lentils, and vibrant vegetables, perfect for a warming, nutritious meal suitable for vegetarians and comfort food lovers.

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Ingredients

28 oz. can whole tomatoes (undrained), cut up ⓘ
15 oz. garbanzo beans (undrained) ⓘ
2 cups cubed potatoes ⓘ
1 cup dry lentils ⓘ
1 cup thinly sliced carrots
1/2 cup chopped onion ⓘ
1/2 cup chopped green bell pepper ⓘ
3 teaspoons chili powder ⓘ
1 teaspoon garlic salt ⓘ

Instructions

In a 4-quart saucepan or Dutch oven, combine all ingredients and mix well.
Bring to a boil, then reduce heat to simmer.
Cover and cook for 45 to 55 minutes or until vegetables and lentils are tender.

Nutrition & Diet Analysis (per serving)

420 kcal 21% DV

Protein Fat Carbs

Macronutrients

Protein 12.6g 25% DV

Total Fat 13.6g 17% DV

Carbs 70.5g 26% DV

Fiber 20.9g 75% DV

Sugar 15.7g 31% DV

Electrolytes

Sodium 1016.3mg 44% DV

Potassium 1805mg 38% DV

Vitamins & Minerals

Vitamin A 1250.8mcg 100% DV

Vitamin C 38.1mg 42% DV

Calcium 169.8mg 13% DV

Iron 7.3mg 40% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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