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4 Serves
66 Mins
21 g
15 g
22 g
Heat the olive oil in a large Dutch oven over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Tomato Paste
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
55 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
19 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
81 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
530 mg / 1,250 mgPotassium
900 mg / 4,700 mgSodium
838 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
2300 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Add the diced onions and minced garlic to the Dutch oven, sautéing until they are soft and translucent.
Add the green beans to the pot and cook for a few minutes until they begin to soften.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Cover the pot and let the stew simmer on low heat to allow the flavors to meld together.
Season the stew with salt and black pepper to taste before serving hot.
Turmeric
Onion
Garlic
Green Beans
Vegetable Broth
Lamb or Beef Stew Meat
Salt
Black Pepper
Vitamin A
56 µg / 900 µgVitamin C
51 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
55 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
19 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
81 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
530 mg / 1,250 mgPotassium
900 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
2300 mg / 300 mgCaffeine
0 mgNet Carbs
32
g55
g44
g
Peruvian
ItalianZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g