Diabetes-Friendly: Beans and plenty of vegetables make this stew high in fiber, which can help keep blood sugar stable.
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Vegetable Stew
- 4 large carrots (diagonally sliced into 2-inch pieces (about 5 cups))
- 2 medium turnips (peeled and cut into 1-inch cubes (about 3 cups))
- 1 large onion (diced (about 1 cup))
- 2 garlic cloves (minced)
- 1 14- ounce can diced tomatoes
- 1 cup vegetable low sodium
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 zucchini (cut into 1/2-inch slices)
- Combine all the ingredients except the zucchini in a heavy, covered saucepan. Cook over medium heat for 30 minutes.
- Add the zucchini during the last 10 minutes of cooking.
If pressed for time, use packages of presliced vegetables found at most supermarkets.
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