Hearty Vegetable Stew
This vegetable stew features lots of low protein veggies and is a quick meal that you can make ahead for busy days.
Video
Ingredients
- 2 Tbsp vegetable oil
- 1 small onion (140 g), diced
- 2 cups (16 fl oz) vegetable broth*
- 3 medium carrots (183 g), diced
- 1 medium turnip (122 g), diced
- 1 medium parsnip (113 g), diced
- 1 small zucchini (118 g), diced
- 2 cups (152 g) shredded Napa cabbage
- Salt and pepper, to taste
Directions
- In a large stock pot, heat vegetable oil.
- Sauté onions for 5-10 minutes or until they start becoming translucent.
- Add vegetable broth, carrots, turnips, and parsnips and bring to a boil.
- Reduce heat to medium-low and simmer for 20 minutes or until vegetables become tender.
- Add the zucchini and simmer for another 10 minutes.
- Turn off the heat and add the Napa cabbage, stirring until the cabbage begins to wilt.
- Season with salt and pepper.
Nutrition Per Serving
Serving size: ¼ of recipe
Calories: 141
Protein: 2.4 g
Phenylalanine: 80 mg
Leucine: 126 mg
Tyrosine: 52 mg
Nutrition Per Recipe
Calories: 562
Protein: 9.7 g
Phenylalanine: 320 mg
Leucine: 503 mg
Tyrosine: 207 mg
*Swanson® vegetable broth was used in the calculation of the nutritional information. Phenylalanine and protein content were obtained through HowMuchPhe.org; leucine and tyrosine content not available. Swanson® and CSC Brand LP are not affiliated with Nutricia North America and have not endorsed the proposed use of their products in this recipe. Specific brand names are referenced to ensure consistent nutritional composition necessary to maintain a metabolic low protein diet.
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