Pumpkin Vegetable Stew

Adapted from Country Magazine

  • 4 cups fresh pumpkin, cubed and peeled
  • 14 1/2 ozs canned diced tomatoes, undrained
  • 14 ozs chicken broth
  • 6 ozs frozen green beans, thawed
  • 3 ozs frozen corn, thawed
  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 1/2 tsp garlic, minced
  • 2 tsps chili powder
  • 1 1/2 tsps salt
  • 1/4 tsp black pepper
Pumpkin Vegetable Stew
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.
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Posted: 12/30/2010
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 0.65
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 51
Calories from Fat 4 (8%)
% Daily Value *
Total Fat 0.4g 1%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 1g 0%
Sodium 801mg 33%
Potassium 13mg 4%
Total Carbohydrate12g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.