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Vegetable Stew

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    mins
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  • 1 Tbsp. vegetable oil
  • 1 medium onion, finely chopped
  • 1 tsp. firmly packed brown sugar
  • 3 cloves garlic, finely chopped
  • 1 Tbsp. paprika
  • 3 carrots, sliced
  • 2 medium tomatoes, chopped
  • 2 medium zucchini, sliced
  • 2 medium all-purpose potatoes, peeled and cubed
  • 1 tub Knorr® Homestyle Stock - Beef
  • 3 cups water
  • 1 can (10.5 oz.) chick peas or garbanzos, rinsed and drained
  • 2 Tbsp. plain yogurt
  • 2 Tbsp. chopped fresh mint leaves
  • 1 package Knorr® Rice Sides™ - Rice Medley, prepared according to package directions

NUTRITIONAL INFORMATION

 

Amount per serving

Calories400
Calories from Fat70
Total Fat8g
Saturated Fat1.5g
Trans Fat0g
Cholesterol5mg
Sodium1310mg
Total Carbs73g
Dietary Fiber10g
Sugars11g
Protein12g
Calcium15%
Iron20%
Vitamin C70%
Vitamin A190%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Heat oil in deep large skillet or saucepot over medium heat and cook onion, stirring occasionally, until tender, about 4 minutes. Stir in brown sugar and cook, stirring occasionally, until onions are golden brown, about 5 minutes. Stir in garlic and paprika and cook 30 seconds. Stir in carrots, tomatoes, zucchini, potatoes, Knorr® Homestyle Stock - Beef and water. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 20 minutes. Stir in chick peas; heat through. Stir in hot Knorr® Rice Sides™ - Rice Medley and garnish with yogurt and mint.