Turkish Vegetables
Yield: 8 servings
Ingredients:
- ¼ cup vegetable broth
- 2 onions, sliced
- 2 cups diced zucchini
- 2 chopped green bell peppers
- 2 cups diced eggplant
- 2 cups green beans, cut in 1 inch pieces
- 2 cups fresh or partially thawed, frozen whole okra
- 4 cps chopped low-sodium canned tomatoes, including juice
- ¼ teaspoon black pepper
Directions:
- Place broth in a large, heavy soup pot over medium heat. Add onions. Cook and stire until the onions are tender. Add more liquid during this process if necessary.
- Add zucchini, green peppers, and eggplant .Cook and stir for 2 minutes, adding more liquid as needed.
- Add green beans, okra, tomatoes with juice, and black pepper. Heat until liquid comes to a boil.
- Lower heat, cover and simmer for 30 minutes or until vegetables are tender.
Calories Per Serving: 77
Nutritional Value
Fat: 0.7 g
Cholesterol: 0 g
Protein: 3.6 g
Carbohydrates: 16g
Dietary Fiber: 1.9 g
Sodium: 22 mg