Green Bean, Turnip and Eggplant Stew

Name: Green Bean, Turnip and Eggplant Stew
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 1/4 cups chicken broth, nonfat and low sodium; 1 medium onion, minced; 2 garlic cloves, minced; 3 cups green beans, chopped in 1-inch lengths; 3 medium carrots, peeled and sliced; 3 cups turnips, diced; 3 cups eggplants, diced; 1/2 teaspoon ground black pepper; 1 teaspoon dried basil; 1 teaspoon dried oregano; 3 scallions, minced

Submitted by nemokitty

"Another one from 500 (Practically) Fat Free One Pot Meals from the library."

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Ready In:: 55mins
Ingredients:: 11
Serves:: 6

ingredients

2 ¹⁄₄ cups chicken broth, nonfat and low sodium
1 medium onion, minced
2 garlic cloves, minced
3 cups green beans, chopped in 1-inch lengths
3 medium carrots, peeled and sliced
3 cups turnips, diced
3 cups eggplants, diced
¹⁄₂ teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3 scallions, minced

directions

Heat 1/4 cup broth in large saucepan. Add onion and garlic and saute till onion begins to soften, about 3 minutes.
Stir in remaining broth, beans, carrots, turnips, eggplant, black pepper, basil and oregano and bring to a boil. Reduce heat, cover and simmer til vegetables are just tender, about 25 minutes.
Serve topped with scallions.