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Enjoy this simple way to make a delicious vegetable ragout.

 

IngredientsA blue plate of vegetable ragout on a wooden table.

  • 3 garlic cloves, minced
  • 1 medium yellow onion, sliced thinly
  • 1 tablespoon extra virgin olive oil
  • 1 cup reduced sodium, fat free chicken broth
  • 1-1/2 cups fresh or frozen corn kernels
  • 1 cup baby lima, kidney or black beans beans,
  • fresh or frozen*
  • 1 cup shredded carrots
  • 1/2 pound yellow squash, halved lengthwise and cut in 1/2-inch pieces (about 1-
  • 1/4 cups)
  • 3 cups cherry tomatoes, halved
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

 

Directions

  1. In a large skillet, cook garlic and onion in oil over medium heat, stirring until fragrant. Add broth, corn, beans, carrots and squash and cook stirring occasionally, until beans and squash are tender.
  2. Add tomatoes, dried herbs, salt and pepper; stir well. Reduce heat and simmer 2 minutes or until tomatoes are warmed through.

 

Nutrition Facts    
Serving Size: about 1-1/2 cups  
Servings per recipe: 6  
     
Amount Per Serving    
Calories 138   Calories from fat 27
     
    % Daily Value
Total Fat 3g 5%
Saturated Fat trace 2%
Cholesterol 0 0%
Sodium 214mg 9%
Carbohydrate 25g 8%
Dietary Fiber 5g 19%
Protein 6g 19%
     
Vitamin A   128%
Vitamin C   48%
Folacin   13%
Calcium   5%
Iron   10%
Potassium   16%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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