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Jun 19, 2001
Here's one a little off season. You don't really think of stew for a summer meal, but why not. You can always turn up the AC and act like it's winter.
Lots-A-Veggies Stew
(10 servings - 1 cup each)
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can (16 oz) baked beans, undrained
- 1 can (16 oz) kidney beans, undrained
- 1 can (15 oz) butter beans, rinsed and drained
- 1 can (14 1/2 oz) beef broth
- 1 can (11 oz) whole kernel corn, undrained
- 1 can (10 1/2 oz) condensed vegetable soup, undiluted
- 1 can (6oz) tomato paste
- 1 medium green pepper, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon pepper
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink. Drain. Transfer to a 5-qt. slow cooker. Add the remaining ingredients and mix well. Cover and cook on low for 5 hours, or until veggies are tender.
Nutritional Analysis:
Calories - 272
Fat - 6gm
Sat Fat - 2gm
Cholesterol - 21mg
Sodium - 1,088mg
Carbs - 40gm
Fiber - 9gm
Protein - 20gm
Diabetic Exchanges:
2 Starch
2 Vegetable
1 Lean Meat
**This is very high in sodium. You can probably lower it significantly by using low-salt or salt-free canned veggies and broth. Even the soup can be found in a low-sodium version. But keep an eye on any sugar content.**
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