Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
22
High
Nutrition per serving
Calories308.1 kcal (15%)
Total Fat7.9 g (11%)
Carbs45 g (17%)
Sugars12.5 g (14%)
Protein15.4 g (31%)
Sodium1689.6 mg (84%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspolive oil
1onion
minced
0.8 ozgarlic
2 cloves minced
3carrots
large, sliced
4 ouncescelery
2 sliced
2 cupsbaby potatoes
halved
1 cupwhite mushrooms
sliced & quartered
1 cupfrozen peas
1 tspitalian seasoning
4 cupsvegetable broth
15 ozdiced tomatoes with garlic
3 Tbspsoy sauce
1 Tbspbalsamic vinegar
0.1 ozrosemary
1 ozfresh thyme
small bunch
2 Tbspcornstarch
3 Tbspwater
½ cuptvp
Instructions
Step 1
1. In a large pot, heat olive oil, then add onion and garlic; sauté 3–4 minutes or until onion is translucent.
Step 2
2. Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.
Step 3
3. Cook for 2–3 minutes.
Step 4
4. Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.
Step 5
5. In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.
Step 6
6. Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.
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