Vegetable stew


Vegetable stew

Servings: 4

Preparation time: 40 min



1 tbsp olive oil

1 onion, peeled and sliced

2 carrots, peeled and diced

2 parsnips, peeled and diced

2 celery stalks, chopped

250 g (8oz) swede, peeled and diced

600 ml (1 pint) hot vegetable stock

400 g can tomatoes

420 g can butter beans, drained

A handful of chopped parsley



1.Heat the oil in a large pan, add the onion and fry slowly for 5 mins. Add the other vegetables, cover and fry over a medium heat for 5 minutes, so they start to soften.

2.Pour in the stock and canned tomatoes, bring to the boil, cover and simmer for 10 minutes. Stir in the beans and cook for another 5 minutes, until the vegetables are tender. Sprinkle with the chopped parsley.

Calories: 172 cals per portion

Fat: 5g per portion



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