Vegetable Stew
A great savory vegetable stew for those cold days.

Servings: 8 large servings
• 3 teaspoons instant beef bouillon granules
• 5 cups water
• 2 medium golden potatoes, peeled and cut into 1 inch cubes
• 1 - 14.5 ounce can diced tomatoes, with juice
• 1 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1/3 cup onion, chopped
• 2 cups shredded cabbage
• 1 cup fresh green beans, timmed and cut in half
• 1 cup zucchini, chopped
• 1 - 15 ounce can red kidney beans, rinsed and drained
• 8 to 10 small sprigs of fresh oregano, tied in a bundle with kitchen twine
• 1/4 cup ketchup
• 1/4 teaspoon fresh ground black pepper
• Dash of hot pepper sauce
• Salt and pepper to taste

Combine bouillon granules and water in a large Dutch oven. Bring to a boil. Add potato cubes, undrained tomatoes, celery, green pepper and onion. Bring to a boil and reduce heat. Simmer, uncovered for 15 minutes. Add remaining ingredients. Simmer, uncovered 15 minutes more or until vegetables are tender. Remove and discard the oregano bundle. Season to taste with salt and pepper. Serve warm.

Per Serving: 119 Calories; 1g Fat (6.6% calories from fat); trace Saturated Fat; 6g Protein; 25g Carbohydrate; 8g Dietary Fiber; trace Cholesterol; 494mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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