Iron Rich Student Stew Recipes
IRON RICH STUDENT STEW
This stew was made up when i had very little in the fridge.. It's made to help me boost my iron levels
Provided by indescribble
Categories Stew
Time 1h
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in large saucepan and saute onion, garlic and paprika till browned.
- Add stock, tomatoes, balsamic vinegar, sugar, tomato paste, potatoes and carrot and stir. Simmer for 20 minutes.
- Add red lentils and kidney beans, stir and simmer for another 5 minutes.
- Add leek, zucchini, broccoli and green beans, stir and simmer for another 10 minutes.
- Serve with a little cheese grated on top and a slice of bread :).
Nutrition Facts : Calories 770.4, Fat 7.5, SaturatedFat 1.2, Sodium 402.1, Carbohydrate 148.9, Fiber 25.6, Sugar 16.5, Protein 33
HEARTY WINTER STEW
A surprisingly delicious stew made with simple winter vegetables and seasoned with a half-dozen herbs.
Provided by stronglive1
Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
- Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
- Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 44.8 g, Fat 2.2 g, Fiber 12.8 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 263.8 mg, Sugar 3 g
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