Bio Body Low Carb Bean Stew

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

May add more liquid if desired

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.