Vegetable Lunch Stew

Name: Vegetable Lunch Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8-10 serving(s)
Ingredients: 5 large potatoes, cut into bite size cubes; 4 large carrots, coined; 3 stalks celery, sliced; 1 onion, chopped; 2 garlic cloves, minced; 1/2 head cabbage, cut into bite size pieces; 2 (14 1/2 ounce) cans chicken broth; 2 (14 1/2 ounce) cans water; 1/4 teaspoon black pepper; 1 teaspoon dill weed; 2 tablespoons olive oil

Submitted by My Food Coach

"Make this low-calorie dense stew a lunch staple and you will be amazed at how full and satisfied you are. Make a pot and eat off it all week. If you are packing a lunch to go, for even longer sustained energy, fill a container with about 1-1/2 cups of the stew and add 2 Tablespoons of bulgur and 2 Tablespoons of water. Several hours later when you have lunch the bulgur will have adequately rehydrated. Enjoy not being hungry!!"

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Ready In:: 50mins
Ingredients:: 11
Serves:: 8-10

ingredients

5 large potatoes, cut into bite size cubes
4 large carrots, coined
3 stalks celery, sliced
1 onion, chopped
2 garlic cloves, minced
¹⁄₂ head cabbage, cut into bite size pieces
2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans water
¹⁄₄ teaspoon black pepper
1 teaspoon dill weed
2 tablespoons olive oil

directions

Sauté the onion and garlic in olive oil, until tender.
Add minced garlic and sauté a little longer.
Add the rest of the ingredients.
Bring to a boil and then reduce to medium heat and cook until potatoes are tender, about 25 minutes.