Bio Body Low Carb Bean Stew

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Bio Body Low Carb Bean Stew calories by ingredient
Submitted by:

Introduction

Easily Made with vegetables added after Easily Made with vegetables added after
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 Onion
    6-8 Garlic Cloves

Tips

May add more liquid if desired


Directions

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.

TAGS:  Beef/Pork |

Rate This Recipe