Hot Pot Stew

(2)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
8 oz Pork Tenderloin 1 cup, diced Ham, extra lean, (5% fat) 1 cup, chopped Green Peppers (bell peppers) 0.05 cup, chopped Onions, raw 0.05 cup, diced Celery, raw 1 clove Garlic 3 cup Idahoan Baby Reds Flavored Mashed Potatoes 3 cup (8 fl oz) Water, tap 2 cup Bush's Pinto Beans 1 cup Bushs great northern beans (white) (by BEVERLY55) 1 tsp Wyler's Chicken Bouillon Granules (by SOCKITTOME) 1 tsp Beef Bouillon, Wyler's Granules (by RDANEEL) .25 tsp Nutmeg, ground 1 dash Pepper, black 1 package (10 oz) yields Spinach, frozen
Directions
In a dutch oven coated with cooking spray, brown pork over medium high heat. /Add ham, green beans, onion, celery, and garlic, Reduce heat to medium cook for 8 to 10 minutes or until vegetables are just tender, stirring occasionally. Add the next nine ingredients. reduce heat; cover and simmer for 20 minutes or until meat is tender. Add spinach and cook until heated through. Yeilds 10 cups( servings)

Serving Size: 1 cup

Number of Servings: 10

Recipe submitted by SparkPeople user KATIELYNN191.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 196.4
  • Total Fat: 4.5 g
  • Cholesterol: 24.3 mg
  • Sodium: 883.2 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 6.3 g
  • Protein: 15.1 g

Member Reviews
  • ROBBIEY
    stew is always good - 6/16/21
  • BILLTHOMSON
    Delicious, this stew literally had everything in it. - 6/16/21
  • USMAWIFE
    this sounds good.. thank you - 6/14/21