Veggie Stew

This recipe is a good source of vitamin A, which keeps eyes and skin healthy.


1 tablespoon vegetable oil
1/2 cup peeled and diced onion
2 stalks chopped celery
2 carrots, sliced in 2” sticks
1 medium potato, diced
1 can (about 15 ounces) diced tomatoes, with juice
1 zucchini, sliced, 1/4 inch thick
2 sprigs parsley, minced
1 cup water
1 teaspoon chicken broth granules (or 1 bouillon cube)
1/2 teaspoon salt
1/4 teaspoon pepper


1. In a deep pot add 1 tablespoon of vegetable oil.
2. Add onions and celery and sauté until they are soft.
3. Add the rest of the vegetables, 1 cup water and chicken broth granules
4. Season with salt and pepper
5. Cover and simmer slowly for 30 minutes or until carrots and potatoes
are tender.
6 servings, 1 1/4 cup each

No comments: