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Recipe
Greek Vegetable Stew Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2355g | |
| Calories 813 | |
| Calories from Fat 372 | 46% |
| Total Fat 42.32g | 53% |
| Saturated Fat 10.04g | 40% |
| Trans Fat 0.7g | |
| Cholesterol 31mg | 10% |
| Sodium 2767mg | 115% |
| Potassium 4646mg | 133% |
| Total Carbs 100.83g | 27% |
| Dietary Fiber 26.0g | 87% |
| Sugars 23.23g | 15% |
| Protein 21.15g | 34% |
Ingredients Convert Measures
- 2 tbsp. oil
- 1 tbsp. butter
- 1/2 pound whole or possibly halved green beans
- 3 zucchini squash, cut in 2 inch slices
- 2 potatoes, peeled & quartered
- 1 bunch scallions, cut in 1 inch lengths
- 1 or possibly 2 c. celery leaves, minced
- 1/2 pound fresh washed spinach or possibly 1 pkg. frzn
- 4 tomatoes, quartered
- 1 c. parsley, minced
- 2 tbsp. fresh oregano or possibly 1 teaspoon dry oregano
- 1 teaspoon salt
- Pepper to taste
- 1 bay leaf
- 4 c. water
Directions
- Heat oil and butter in a large pot on medium heat. Add in all ingredients in order listed. Toss with large spoon to coat vegetables with oil. Add in water. Bring to a boil. Reduce heat. Cover and simmer for 45 min. Check stew after 20 min. Stir to avoid sticking at bottom of pan. Add in more water if needed. Serve warm with hard crusty bread.
