Vegetable Stew

2 ts Reduced-calorie margarine

1/4 c Chopped onion

3 oz Pared all-purpose potato,

-in 1/2-inch cubes 1/2 c Trimmed green beans, in

1 -inch pieces

1 c Coarsely chopped yellow

-bell pepper 1/4 c Coarsely chopped green bell

-pepper 1/2 c Chopped seeded tomato

1/4 c Chicken broth

1/8 ts Fennel seeds

-freshly ground black -pepper

Spray a medium skillet with nonstick cooking spray. Melt margarine over medium heat. Add onion and cook until tender, stirring frequently, about 3 minutes. Add potato, beans, and bell peppers; reduce heat to low and cok, stirring constantly, for 5 minutes. add remaining ingredients; cover and simmer for 10 minutes. Makes 1 serving. WEIGHT WATCHERS MAGAZINE SEPTEMBER 1989 P43 Posted by Fred Peters. Converted by MMCONV vers. 1.40