Vegetable Stew

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)
  1. Combine all the ingredients except the zucchini in a heavy, covered saucepan. Cook over medium heat for 30 minutes.
  2. Add the zucchini during the last 10 minutes of cooking.

If pressed for time, use packages of presliced vegetables found at most supermarkets.