GARDEN VEGETABLE STEW

Garden Vegetable Stew image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 12

Number Of Ingredients 12

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1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
4 medium carrots, thinly sliced (2 cups)
4 cans (14 ounces each) vegetable broth
1 1/3 cups uncooked brown or regular long-grain rice
2 cups frozen whole kernel corn
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
8 new potatoes, cut into fourths
2 large bell peppers, cut into 2x1/2-inch strips
2 medium zucchini, thinly sliced (4 cups)

Steps:

Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 220, Carbohydrate 44 g, Cholesterol 10 mg, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg