Spicy Hamburger Garden Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Ground beef, extra lean (15% fat) 1 cup chopped Onions (1 large) 1 clove Garlic, chopped fine1 stalk Celery, sliced1 large Carrot, sliced 2 cups (15 oz can) Diced Tomatoes, No salt added 4 cups (1 Carton) College Inn Fat Free Lower Sodium Beef Broth 4 cups Water 2 Herbox Beef Bouillon Cubes .5 tsp Garlic powder .5 tsp Cajun Seasoning (or Chili powder) .5 tsp Herbs de Provence (or other herb blend).5 tsp Thyme, ground 1 cup, sliced Zucchini 1 cup Green Beans (frozen) 0.25 cup Lima Beans 3 medium Potatoes, diced
Brown beef, remove from pan, and drain fat. Saute onion until translucent. Add garlic, carrots, and celery, saute for 2 more minutes. Add cooked beef, tomatoes, water, bouillon cubes, and herbs and spices. Bring to a boil. Boil for 10 minutes.
Add zucchini, green beans, lima beans, and potatoes. Return to boil, then lower to a simmer. Simmer over low heat until all vegetables are tender (1 hour).
Serving Size: 6 - 2 Cup servings
Add zucchini, green beans, lima beans, and potatoes. Return to boil, then lower to a simmer. Simmer over low heat until all vegetables are tender (1 hour).
Serving Size: 6 - 2 Cup servings
Nutritional Info Amount Per Serving
- Calories: 291.1
- Total Fat: 8.9 g
- Cholesterol: 51.8 mg
- Sodium: 703.0 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 6.1 g
- Protein: 22.0 g
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