6 Serves
99 Mins
24 g
58 g
18 g
Heat the olive oil in a large Dutch oven over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Cooked Chicken
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ZimbabweanVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
57 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
337 mg / 1,250 mgPotassium
956 mg / 4,700 mgSodium
1335 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Add the chopped yellow onion and minced garlic to the Dutch oven, sautéing until the onion is translucent and fragrant.
Stir in the diced potatoes and carrots, cooking for a few minutes to lightly brown the edges.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer the stew to allow the flavors to meld and the vegetables to become tender.
Season the stew with salt and black pepper to taste before serving hot.
Lima Beans
Corn
Yellow Onion
Minced Garlic
Potatoes
Carrots
Vegetable Broth
Salt
Black Pepper
Vitamin A
268 µg / 900 µgVitamin C
22 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
57 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
337 mg / 1,250 mgPotassium
956 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
17
g38
g21
g
Tanzanian
EthiopianZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g