GARDEN PATCH STEW

Garden Patch Stew image

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 14

2 tablespoons margarine or butter
1 large onion, chopped (1 cup)
2 medium carrots, thinly sliced (1 cup)
2 cans (14 1/2 ounces each) ready-to-serve vegetable or chicken broth
3/4 cup uncooked brown or regular long grain white rice
4 new potatoes, cut into fourths
1 large red bell pepper, cut into 2 x1/2-inch strips
1 medium zucchini, thinly sliced (1 cup)
1 medium yellow summer squash, thinly sliced (1 1/2 cups)
1 cup fresh or frozen whole kernel corn
1 tablespoon chopped fresh or 2 teaspoons dried basil leaves
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 can (15 to 16 ounces) garbanzo beans, rinsed and drained

Steps:

Melt margarine in 4-quart Dutch oven over medium heat. Cook onion and carrots in margarine, stirring occasionally, until onions are tender.
Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 300, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg

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