Veggie Pot Pie Stew
"Yields: 6 servings | Serving Size: 1 1/2 cups | Calories: 97 | Total Fat: 1 g | Saturated Fat: 1 g | Trans Fat: 0 g | Previous Points: 1 | Points Plus: 2 | Cholesterol: 3 | Carbohydrates: 18 g | Sodium: 130 mg | Dietary Fiber: 4 g | Sugars: 7 g | Protein: 5 g |..."
INGREDIENTS
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1 small onion
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2 stalks celery, diced
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1 large sweet potato, chopped into 1/2" cubes
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3 carrots, sliced
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1 small Chayote Squash, chopped into 1/2" cubes (Or, vegetable of choice)
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1 cup fresh or frozen green beans
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1/2 teaspoon black pepper
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Kosher or sea salt to taste
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1/4 teaspoon crushed red pepper flakes
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1 tablespoon fresh thyme or 1 teaspoon dried thyme
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1 1/2 cups vegetable broth, low-sodium
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2 cups low-fat milk (I used 1%) Note: Skim does not work for this recipe
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2 tablespoons cornstarch + 2 tablespoons water, optional
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