Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Canned low-sodium vegetable
Broth
4 c Water
2 c Diced rutabaga
2 c Sliced (1/2" pieces)
Butternut squash
2 c Sliced carrots
2 c Sliced (1/2" pieces) redskin
Potatoes
1 c Sliced onions
1 c Frozen green peas
16 Leaves Kale -- torn
3 Bay leaves
1/2 c Coarsely chopped fresh
Parsley
2 tb Dijon mustard

Prep Time: 15 min. Cooking Time: 30 min.

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

Serves 4.

Per serving: 208 calories; 1.2g fat (5% of calories); 8.8g dietary
fiber; 10.7g protein; 44.8g carbohydrates; no cholesterol; 537mg
sodium. Also a very good source of vitamin A, B6, C, E, folate,
manganese, potassium.

Typed for you by Marjorie Scofield 6/1/95

Recipe By : Prevention Cuisine Sept/1994

From: Marjorie Scofield Date: 06-06-95 (160) Fido:
Recipes

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