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Summers End Stew

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Submitted by spacebaby

YIELD

10 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 ½ 680.4
POUNDS G BEEF BASE
trimmed *
1 15
TABLESPOON ML VEGETABLE OIL
12 12
EACH EACH TOMATOES
chopped
2 473
CUPS ML TOMATO JUICE
2 2
MEDIUM MEDIUM ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
½ 2.5
TEASPOON ML BLACK PEPPER
2 1E+1
TEASPOONS ML SALT
6 6
MEDIUM MEDIUM POTATOES
peeled, quartered
2 473
CUPS ML CORN
2 473
CUPS ML GREEN BEANS
2 473
CUPS ML GREEN PEAS
1 237
¼ 59
CUP ML PARSLEY LEAVES
snipped

Directions

In a dutch oven, brown meat in oil over medium high heat.

Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt, if desired.

Bring to a boil; reduce heat and simmer for 1 hour.

Add potatoes, carrots, corn, green beans, peas, and celery.

Cover and simmer 30 minutes.

Add squash simmer 10 to 15 minutes or until meat and vegetables are tender.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 186 10% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 548mg 23%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 27%
Sugars g
Protein 12g
Vitamin A 43% Vitamin C 77%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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