Serves: 6
Total Calories: 187
1. In a 2 1/2 -quart saucepan over medium heat, saute onion and garlic in oil until onion is almost tender. Drain off fat.
2. Add tomatoes with juice, tomato sauce, tomato juice, zucchini and herb seasoning. Bring to a boil reduce heat to low, cover and simmer for 15 minutes or until vegetables are almost tender.
3. Stir in frankfurters and mushrooms. Cover and cook for 10 minutes or until eggplant is tender and frankfurters are plumped. If making ahead, uncover and cool completely, then cover and refrigerate up to 24 hours.
4. To reheat, cook over medium heat for 15 to 20 minutes or until heated through, stirring occasionally.
This Chunky Vegetable Stew recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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