Greek Vegetable Stew
En Español (Spanish Version)

Nutrition Facts
Serving Size¼ of recipeCalories270Total Fat10 gSaturated Fat3.5 gSodium860 mgTotal Carbohydrate40 gDietary Fiber5 gProtein9 g
Servings and Times
Tip: Freeze or refrigerate leftovers.

Ingredients and Preparation
IngredientsMeasuresOlive oil1 ½ tablespoonsSmall yellow onion, chopped1Green beans, trimmed1 cupCayenne pepper (optional)Up to ¼ teaspoonSmall zucchini, sliced1Yukon gold potatoes, cut into 1-inch cubes2Flat-leaf parsley, chopped½ cupDiced tomatoes, undrained28-ounce canSalt½ teaspoonFreshly ground pepper to tasteFeta cheese crumbles½ cup
  • Directions
  • Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and sauté 3-4 minutes, until tender. Add green beans and cayenne pepper, and sauté about 3 minutes until onion is translucent.
  • Stir in zucchini, potatoes, parsley, and tomatoes, and bring to a boil. Reduce heat, cover, and simmer about 60-70 minutes, stirring occasionally, until potatoes are tender.
  • Season with salt and pepper, remove from heat, sprinkle each bowl with 2 tablespoons feta cheese, and serve.

  • Exchanges
    3 vegetables; 1 starch; 1 fat; 1 medium fat meat substitute

    Side Suggestions: Crusty Bread

    Health Information Library content is provided by EBSCO Publishing, fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.


    This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.


    To send comments or feedback to EBSCO's Editorial Team regarding the content please e-mail