Ingredients39 m servings 190
- Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.
- Cook's Notes:
- Substitute olive oil for the coconut oil if preferred.
- You may want to check the size of the frozen stew vegetables. If some are a bit larger than you would normally serve to young children or older adults, just scoop them up with a ladle after cooking and slice them into smaller pieces with a butter knife.
- This can be prepped and left in the slow cooker as well.
Per Serving: 190 calories; 5.5 33.4 6.3 0 583 Full nutrition
ReviewsRead all reviews 4
Great recipe! Made it twice, couldn't find the stew vegetables so I got bags of peas and carrots. I now know where to get the stew vegetables so I will try that next time. The only other thin...
I used half an onion, not a full one and the only thing I can taste is the coconut oil. Next time I'll add more onion, less oil. Other than that, very easy and quick.
Super easy to make. Go crazy with the Coconut oil and garlic, it really comes through in the end. Love it!!