Pumpkin Vegetable Stew
Adapted from
Country Magazine
8 servings
| 4 cups fresh pumpkin, cubed and peeled | 1/2 cup bell peppers, chopped | ||
| 14 1/2 ozs canned diced tomatoes, undrained | 1/2 tsp garlic, minced | ||
| 14 ozs chicken broth | 2 tsps chili powder | ||
| 6 ozs frozen green beans, thawed | 1 1/2 tsps salt | ||
| 3 ozs frozen corn, thawed | 1/4 tsp black pepper | ||
| 1/2 cup onions, chopped |
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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.
| Calories | 51 | %CFF | 8 % | |
| Total Fat | 0.4 g | Saturated Fat | 0.0 mg | |
| Protein | 2 g | Cholesterol | 1 g | |
| Carbohydrates | 12 g | Sodium | 801 mg | |
| Sugars | 4 g | Fiber | 2 g | |
|
0.65 WW Points | ||||
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