“This recipe is easy, tasty and nutritious. I love to freeze portions in muffin tins to pop out later for a fast lunch. I got this recipe from one of my favorite local bistros.”
READY IN:
3hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients in a dutch oven then add enough water to cover vegetables plus one inch more of water. Bring to boil, then add one Celsius of water and simmer for at least 2 hours.
  2. Serve with crumbled feta cheese on top and a lemon wedge. Also good over a bed of cooked rice, or cooked slices of kielbasa and jalapenos.

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