4 Serves
102 Mins
Heat the olive oil in a large stock pot over medium heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
55 µg / 400 µgCalcium
77 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
118 mg / 420 mgPhosphorus
234 mg / 1,250 mgPotassium
763 mg / 4,700 mgSodium
2150 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant.
Incorporate the corn, beans, and squash into the pot, stirring to combine with the aromatics.
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.
19
g22
g21
g
American.jpg&w=3840&q=75)