Low-Fat 30-Minute Vegetable Stew

• 4 cups canned low sodium vegetable broth
• 4 cups water
• 2 cups diced rutabagas
• 2 cups sliced butternut squash (1/2" pieces)
• 2 cups sliced carrots
• 2 cups sliced red potatoes (1/2" pieces)
• 1 cup sliced onion
• 1 cup frozen green pea
• 16 leaves kale, torn
• 3 bay leaves
• 12 cup coarsely chopped fresh parsley
• 2 tablespoons Dijon mustard

1. In a 4-quart saucepan, combine vegetable broth and water.
2. Bring to a boil over medium-high heat.
3. Add diced rutabaga and sliced butternut squash, carrots and potatoes.
4. Reduce heat to medium, cover and simmer for 15 minutes.
5. Add onions, frozen peas, kale and bay leaves.
6. Stir; cover and cook for 10 minutes.
7. Add parsley and mustard.
8. Stir, cover and cook for 5 minutes.
9. Remove bay leaves and discard.
10. To serve; divide stew among 4 large soup bowls and serve immediately, accompanied by coleslaw tossed lightly with nonfat dressing.

vegetable broth, water, rutabagas, butternut squash, carrots, red potatoes, onion, frozen green pea, kale, bay leaves, parsley, mustard

Taken from www.food.com/recipe/low-fat-30-minute-vegetable-stew-72170 (may not work)