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    You are in: Home / Recipes / Warm in the Belly Vegetable Stew Recipe
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    Warm in the Belly Vegetable Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Carol Tietsworth's Note:

    I went veggie 8 months ago for health reasons. One of the things I missed the most was a hearty, stick to your ribs stew, so I came up with this one. I don't care for soy or other alternative meats, so it is without them.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (32 ounce) carton vegetarian broth
    • 1 quart water
    • 5 stalks celery, cut in large chunks, 1-3 inches
    • 5 large carrots, peeled and chunked
    • 5 potatoes, peeled and sliced
    • 1 small onion, peeled and cut in half
    • 2 leeks, cleaned well, and rough cut
    • 1 (15 ounce) can kidney beans, rinsed
    • 1 (7/8 ounce) envelope brown gravy mix
    • salt and pepper

    Directions:

    1. 1
      Bring broth and water to boil. Add chunked celery, carrots, onion and potatoes. Bring to slow boil and cook 45 minutes to an hour, or until vegetables are easily pierced with fork. Add cut-up leeks, and kidney beans, bring back to slow boil for another 15 to 20 minutes. Add packet of gravy mix, stirring quickly to mix well.
    2. 2
      Serve in bowls with bread to dip. Would do well in the crock-pot. Makes an enormous amount. Had leftovers for a change!

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    Nutritional Facts for Warm in the Belly Vegetable Stew

    Serving Size: 1 (408 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.2
     
    Calories from Fat 11
    39%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.1 mg
    0%
    Sodium 498.2 mg
    20%
    Total Carbohydrate 55.8 g
    18%
    Dietary Fiber 9.9 g
    39%
    Sugars 7.6 g
    30%
    Protein 9.0 g
    18%

    The following items or measurements are not included:

    vegetarian broth

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