Vegetable Stew Recipe

Name: Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 artichokes; asparagus A handful of green; 10 bean pods green; 3 medium carrots; 2 1/16 cups mushrooms; 11/16 cup peas; 1 onion medium; 3 ham slices; salt; extra-virgin olive oil

Servings: persons

1
Cook peas in plenty of boiling water.
2
Rinse artichokes, green beans and carrots and chop.
3
Cook vegetables in steamer basket over boiling water.
4
Clean mushrooms.
5
Chop mushrooms and asparagus.
6
Dice onion.
7
Heat oil in a large skillet and saute onion.
8
Add mushrooms and asparagus to pan with onion and saute.
9
Drain peas and add to skillet along with the artichokes, green beans and carrots.
10
Season with salt and continue to cook for 5 minutes.
11
When vegetables are done, add diced ham.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 artichokes, asparagus A handful of green, 10 bean pods green, 3 medium carrots, and more.

Yes, Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stew

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