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Had more vegetables left over this week than I planned.....so this recipe was born. I made it vegetarian by choice but I believe that chicken or a strong-flavored fish would enhance this stew. If I was doing it that way, I would add already cooked, at the end of cooking the stew.I served my stew with toasted pita halves stuffed with chopped tomatoes, sliced black olives and diced hard cooked eggs. I mixed the stuffing with a little bit of french dressing and black pepper. Along with a glass of ice tea, it turned out to be a great meal!
Units: US | Metric
Serving Size: 1 (412 g)
Servings Per Recipe: 6
The following items or measurements are not included:
low sodium vegetable broth