Yield: 6 servings
Measure | Ingredient |
---|---|
1 large | Stalk celery, cut in 4-5 |
\N \N | Pieces |
1 large | Onion, quartered |
2 larges | Carrots, in poeces |
2 cloves | Garlic |
1 cup | Chicken or veggie stock |
1 can | (16oz) no salt added |
\N \N | Tomatoes |
1 can | (6oz) no salt added tomato |
\N \N | Paste |
1 \N | Diced red bell pepper |
1 can | (4oz) chopped green chilies |
1 cup | Fresh mushrooms, quartered |
2 cups | No salt added tomato juice |
2 tablespoons | Salsa |
1 tablespoon | Chili powder |
1 teaspoon | Ground cumin |
1 teaspoon | Dried leaf basil |
1 tablespoon | Minced fresh parsley |
2 cans | (16oz) kidney beans, rinsed |
\N \N | & drained |
1 pounds | Lean flank steak, ground or |
\N \N | Verl lean ground beef |
Coarsley chop vegetables and cook in broth until soft; add tomatoes, tomato paste and bell pepper. Cook 5 minutes. Add chiles, mushrooms, salsa and tomato juice and simmer 5 minutes. Add remaining ingredients and cook another hour. Serve hot. Makes 6 servings.
Variation: Add 1 tablespoon red pepper flakes for a spicier dish.
Per serving: Calories: 257 Protein: 17g Carbohydrates: 42g Fat: 3g Sodium: 116mg Cholesterol: 38mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-20-95