Spring Vegetable Stew From The Nourished K

Spring Vegetable Stew From The Nourished K

Spring Vegetable Stew From The Nourished K

By mommypotamus.com
Serves 10

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Details
  • Servings:   10
  • Calories:   322
  • Protein:   28g
  •  
  • Fiber:   2g
  • Sugar:   3g
  • Carb Total:   5g
  •  
  • Trans Fat:   0g
  • Saturated:   6g
  • Fat Total:   21g
  •  
  • Diet:   Low-Carb, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • american
Comments
Ingredients
  • * 3 pound chicken foot, scrubbed very well
  • * 1 yellow onion, chopped
  • * 1 large leek, root tip removed, white and green part thinly sliced
  • * 4 rib celery, chopped
  • * 3 carrot, chopped
  • * 1 tablespoon whole black peppercorn
  • * 2 sprig thyme
  • * 6 to 8 sprig flat leaf parsley
  • * 2 bay leaf
  • * 1/4 cup white wine
  • * 4 to 6 quart cold water, plus more a needed
Instructions

Spring Vegetable Stew From The Nourished K serves 10 original recipe by mommypotamus.com.

View original preparation instructions

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