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    You are in: Home / Recipes / Angie's Veggie Stew Recipe
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    Angie's Veggie Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    MamaCoop's Note:

    We're meat-lovers, but it's good to cut back sometimes. I make this for my family when we're just needing a good stew. Easy, cheap, and low in calories!

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    Ingredients:

    Serves: 12

    Yield:

    pot

    Units: US | Metric

    Directions:

    1. 1
      In large stew pot, saute onions over medium to medium high heat until translucent. Season with garlic, salt, and pepper. Added the chopped cabbage and saute for a minute or two. Add frozen veggies to mix and saute altogether, and season according to your tastes. While veggies are cooking, open cans of black beans and rinse in colander. Add to veggies. Add stewed tomatoes (you can get the seasoned ones at the store that are for chili -- they're even better!). Do not drain the liquid from the cans -- that's what brings it together! Add seasonings to your liking (including beef bouillon) and add 2 or 3 uncrushed bay leafs to the mix. Add a few cups of water (to your liking, of course. We don't like super soupy stew -- we like it pretty chunky, so we don't add much water). Reduce heat to medium, cover, and let it simmer for about an hour or so. SUPER easy and easy for kiddos to eat as well!
    2. 2
      I make my cornbread along with it (check out 'Angie's cheesy cornbread'!). I hope you enjoy!

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    Nutritional Facts for Angie's Veggie Stew

    Serving Size: 1 (1677 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 424.4
     
    Calories from Fat 31
    40%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1331.9 mg
    55%
    Total Carbohydrate 83.3 g
    27%
    Dietary Fiber 33.2 g
    132%
    Sugars 35.0 g
    140%
    Protein 19.9 g
    39%

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