Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water -broth
2 c Chopped onion 3 ea Garlic cloves; chopped
1 1/2 c Quartered small red potatoes 1 c Sliced zucchini
1 c Dried Great northern or 1 c Torn spinach
-navy beans 1/2 c Uncooked alphabet or other
1/2 c Sliced carrot -small pasta
1/2 c Quartered mushrooms 1 tb Dried rosemary; crushed
1/2 c Uncooked pearl barley 1 ts Salt
1/2 lb Lean, boneless round steak; 1 ts Rubbed sage
-cut into 1/2" pieces 1/2 ts Pepper
1 cn (14.5-oz.) Pasta-style 1/4 ts Ground nutmeg
-chunky tomatoes; undrained 1/2 c Grated Parmesan cheese
1 cn (14.5-oz.) Fat-free beef

Combine first 11 ingredients in a large electric slow cooker. Cover
with lid and cook on high-heat setting for 6 hours. Add zucchini and
next 7 ingredients (zucchini through nutmeg); cover and cook on
high-heat setting an additional 30 minutes or until beans are tender.
Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8
servings (serving size: 1-1/2 cups stew and 1 tablespoon cheese.)

CALORIES 287 (11% FROM FAT); PROTEIN 18.7g; FAT 3.6g (sat 1.6g, mono
1g, poly 0.5g); CARB 45.6g; FIBER 7.3g; CHOL 20mg; IRON 4.5mg; SODIUM
503mg; CALC 168mg

Source COOKING LIGHT magazine, 9/95.

MealMaster format by iRis gRayson.
Submitted By IRIS GRAYSON On 08-30-95

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