Recipe courtesy of Ruth Sirkis
Greek Vegetable Stew
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 217
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 45
- Dietary Fiber
- 11
- Sugar
- 10
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 359
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
Ingredients
2 tablespoons oil
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice
Directions
- Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.