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Spicy Vegetable Boil with Fennel

Serves: 6
Cooking Time: 30 min

Ingredients

  • 1 bunch fennel
  • 7 cups Manischewitz® Reduced-Sodium Chicken Broth
  • 4 ears corn, cut into quarters
  • 3 cups red potatoes, diced into 1" pieces
  • 2 cups Spanish onions, coarsely chopped
  • 1 pound blue potatoes, quartered
  • 4 large carrots, peeled and sliced into thick medallions
  • 1 pound fresh green beans, strings removed
  • 2 tablespoons Old Bay Seasoning
  • 2 tablespoons roasted red peppers, julienne
Preparation:
  1. Remove tops from fennel and cut into 6 lengthwise pieces.
  2. Bring Manischewitz® Reduced-Sodium Chicken Broth to a boil; add fennel and vegetables.
  3. Add seasoning to broth mixture cook for 10-13 minutes or until vegetables are tender.
  4. Serve in large bowls and garnish with red peppers, or topped with roasted chicken pieces.

 

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Nutrition Information

  • Servings per Recipe: 6
  • AMOUNT PER SERVING:
  • Calories (kcal): 241
  • Total Fat: 3g
  • Cholesterol: 0mg
  • Total Carbs: 52g
    • Dietary Fiber: 8g
  • Protein: 9g

View detailed nutrition