Vegetarian Bean Stew
Minutes Prep Time: 5
Minutes Total Time: 25
Servings: 5
Difficulty: easy
Minutes Prep Time: 5
Minutes Total Time: 25
Servings: 5
Difficulty: easy
1 can (28 oz each) Van Camp's® Vegetarian Beans in Sauce
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
2 cups quartered lengthwise, sliced zucchini (2 cups = 2 med)
1-1/2 cups Birds Eye® Sweet Kernel Corn
1/4 teaspoon garlic salt
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 91 mg | 9% |
Carbohydrate | 44 g | 15% |
Cholesterol | 0 | |
Total Fat | 2 g | 2% |
Iron | 3 mg | 17% |
Calories | 223 kcal | 11% |
Sodium | 737 mg | 31% |
Protein | 11 g | 23% |
Saturated Fat | 0 | |
Sugars | 9 g | 1% |
Vitamin C | 10 mg | 17% |
Combine all ingredients in large nonstick saucepan. Cook over medium heat until bubbly. Reduce heat; simmer 10 to 12 minutes or until zucchini and corn are tender, stirring occasionally.
Vegetarian Bean Stew