Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Stew beef, trimmed |
| 1 tablespoon | Cooking Oil |
| 8 | To 12 Fresh Tomatoes, peeled and cut up |
| 2 cups | Tomato Juice or Water |
| 2 | Med. Onions, chopped |
| 1 | Clove Garlic, minced |
| ½ teaspoon | Pepper |
| 2 teaspoons | Salt, optional |
| 4 | To 6 Med. Potatoes, peeled and quartered |
| 3 | To 5 Carrots, sliced |
| 2 cups | Corn, frozen (I would use fresh) |
| 2 cups | Fresh Green Beans |
| 2 cups | Peas, frozen (I would use fresh) |
| 2 | To 3 Celery stalks |
| 1 cup | Summer Squash, sliced |
| ¼ cup | Fresh Parsley, snipped |
| 1 teaspoon | Sugar (I wonder about this) |
Keywords: green, diabetic
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 10-15 minutes or until meat and vegetables are tender. Stir in parsley and sugar. Yield: 16 Servings Diabetic Exchanges: One cup without added salt equals 1 meat, 1 starch, 2 vegetable; also 189 Calories, 170 mg sodium, 32 mg cholesterol, 22 mg carbohydrate, 13 gm protein, 6 gm fat.
SOURCE: Country Magazine Aug/Sept 92, Laura Garton, Lenox, MA SHARED BY:Jim Bodle 8/92