Cost/Serving: $1.29
Yield: [7 servings] / Serving Size = 2 cups
Ingredients:
Directions:
Yield: [7 servings] / Serving Size = 2 cups
Ingredients:
2 small zucchini, quartered lengthwise and sliced
2 cloves garlic, diced
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 Tablespoons vegetable oil
3 (14.5-ounce) cans low-sodium vegetable broth (or 6 cups prepared from bouillon)
4 cups cooked navy beans (or 2 15-ounce cans, drained and well-rinsed)
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon pepper
½ teaspoon salt (or up to 1 teaspoon, as desired)
Directions:
1. In a large saucepan, sauté the zucchini, garlic, onion, celery, and carrot in oil for 5-7 minutes or until crisp-tender.
2. Add the remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.
From www.tasteofhome.com
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.