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Low-Fat 30-Minute Vegetable Stew

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“My niece made this and It was marvelous. Quick and easy is always good.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 4-quart saucepan, combine vegetable broth and water.
  2. Bring to a boil over medium-high heat.
  3. Add diced rutabaga and sliced butternut squash, carrots and potatoes.
  4. Reduce heat to medium, cover and simmer for 15 minutes.
  5. Add onions, frozen peas, kale and bay leaves.
  6. Stir; cover and cook for 10 minutes.
  7. Add parsley and mustard.
  8. Stir, cover and cook for 5 minutes.
  9. Remove bay leaves and discard.
  10. To serve; divide stew among 4 large soup bowls and serve immediately, accompanied by coleslaw tossed lightly with nonfat dressing.

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