Italian Beef and Vegetable Stew
32 ounces low-sodium, fat-free vegetable broth
2 cups diced potatoes of choice
1 cup sliced carrots
1 cup frozen lima beans
2 cups Italian Stewed Beef mixture (recipe follows) and juices
1 teaspoon Italian seasoning
In a large soup pot, bring all ingredients to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 10 minutes. Serve immediately.Serves six.@Recipe nutrition:Nutrition values per 1frac12;-cup serving: 179 calories (15 percent from fat), 3 g fat (1 g saturated), 21 g carbohydrates, 4 g fiber, 38 mg cholesterol, 16 g protein, 255 mg sodium.
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