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    Red Vegetarian Stew

    Average Rating:

     2 Total Reviews

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    • on May 13, 2012

      I also changed this drastically to fit what I had on hand, but DH is a super fan of beets, so I want to be able to find this again to make it properly for him! (No matter what, I finally found a way to make red rice edible, so that alone deserves 30 stars.)

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    • on November 16, 2009

      Not rating, because I made too many changes, but if you're on the fence, try this recipe! The fresh beets at the grocery store were sad, so I got a can of beets, which turned out to be severely dented, and hissed (eek!) when I started to open it—so I left out the beets. Also subbed in soup-grade wild rice and Pacific foods broth, chucked everything (including canned beans) in the same pot, sauted the onions before adding them. But, liked it a lot, and I look forward to trying it with beets.

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    Nutritional Facts for Red Vegetarian Stew

    Serving Size: 1 (223 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 108.2
     
    Calories from Fat 5
    82%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 69.6 mg
    2%
    Total Carbohydrate 23.8 g
    7%
    Dietary Fiber 2.9 g
    11%
    Sugars 15.9 g
    63%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    vegetable bouillon cubes

    red rice

    Detailed Nutrition Values About Nutrition Info
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