Bio Body Low Carb Bean Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 serving Baby Carrots, raw (3oz = 9pcs = 1 serving) 2 medium Turnips 1.5 serving Birdseye's Brussel Sprouts-10 brussels sprouts 1 lb Flank Steak 96 gram(s) Wild Rice & 8 Vegetable Soup Mix (1/4 cup = 24g) 3 serving Sprouted Bean Trio - Tru Roots (Dry 44g = 1/3c = 1 serving) (by BRAINCHANGER13) 4 cup Turkey Broth Stock 1c=10cals Homemade (see my recipe) low fat, low salt pre-seasoned (by MOV4WARD) 1 Medium Onion6-8 Garlic Cloves
Cube the turnips, Cut carrots into halfs lengthwise, Slice Brussels into threes. Cut up flank steak into cubes. Brown the soup bones and meat cubes in a frying pan. Thaw out turkey stock in a large pot and add the browned bones and meat making sure they are covered with liquid. Add water if necessary. Cook on low simmer for 14 hours. Add the beans & cook for 1 hour more. Add the vegtables and cook until just tender. Cool Divide into portions and freeze
Serving Size: 12 Portions
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHSMART4.
Serving Size: 12 Portions
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHSMART4.
Nutritional Info Amount Per Serving
- Calories: 158.7
- Total Fat: 3.0 g
- Cholesterol: 18.9 mg
- Sodium: 57.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.7 g
- Protein: 12.6 g
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