Greek Vegetable Stew Recipe

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Greek Vegetable Stew
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Ingredients:

Directions:

  1. Heat 1/3 cup oil in a Dutch oven.
  2. Add onions and saute over medium heat for 2 minutes.
  3. Add fennel bulb and saute for 5 minutes, or until soft.
  4. Add potatoes and saute for 4 minutes more.
  5. Add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water.
  6. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
  7. Add remaining water, lemon juice, remaining oil and 1/4 cup dill.
  8. Stir well.
  9. Simmer for 10 minutes more, or until vegetables are tender.
  10. Sprinkle with remaining dill.
  11. Serve warm or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 336.05 Kcal (1407 kJ)
Calories from fat 169.08 Kcal
% Daily Value*
Total Fat 18.79g 29%
Sodium 70.49mg 3%
Potassium 709.87mg 15%
Total Carbs 34.22g 11%
Sugars 11.32g 45%
Dietary Fiber 9.44g 38%
Protein 7.58g 15%
Vitamin C 57.2mg 95%
Vitamin A 0.8mg 27%
Iron 2.1mg 12%
Calcium 82.5mg 8%
Amount Per 100 g
Calories 101.51 Kcal (425 kJ)
Calories from fat 51.07 Kcal
% Daily Value*
Total Fat 5.67g 29%
Sodium 21.29mg 3%
Potassium 214.43mg 15%
Total Carbs 10.34g 11%
Sugars 3.42g 45%
Dietary Fiber 2.85g 38%
Protein 2.29g 15%
Vitamin C 17.3mg 95%
Vitamin A 0.2mg 27%
Iron 0.6mg 12%
Calcium 24.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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