Vegetables stewed in their own juices

Ingredients

• 200 g tomatoes
• 100 g celery
• 100 g spinach
• 1 onion (100 g)
• 1 carrot (90 g)
• 1 small potato (90 g)
• 1 tablespoon water
• Salt to taste

Missing an ingredient?

• What to use instead of onion
• What to use instead of potatoes
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• What to use instead of carrots

Instructions

1. Chop the juiciest vegetables (tomatoes, celery, spinach and onion) and put them with the water in a pot with a lid.
2. Cook slowly, covered, for about an hour, until they release enough juice to add the rest without sticking.
3. Add the chopped carrot and potato, turn the heat up a little and cook until tender, stirring now and then with a wooden spoon. Season with salt.
4. Any seasonal vegetables work: what matters is that they cook in their own juices, with no fat.

Nutrition facts

Approximate, per serving (about 295 g). Calculated with data from USDA FoodData Central.