Summer Vegetable Stew NEW! - Fort HealthCare
Discover a fresh Summer Vegetable Stew recipe to enjoy this season at Fort HealthCare!
Ingredients
- 1 fennel bulb with stalks (about ½ lb)
- 1 T olive oil
- 3 C low-sodium chicken broth
- 14 1/2 oz. can Italian-seasoned diced tomatoes
- 1 1/2 C baby carrots, halved lengthwise
- 1 1/2 C green beans, cut into 2-inch pieces (about 1/2 lb)
- 2 T fresh thyme leave
- 1/2 t freshly ground pepper
- 1 C fresh or frozen green peas
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