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Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Bounty Soup
Prep and Cook Time: 30 minutes
Yield: Makes 4 servings
Ingredients:
1
to 2 yellow crookneck squash (about 1/2 pound)
2
cups frozen mixed vegetables
1
teaspoon dried parsley flakes
1/8
teaspoon salt
1/8
teaspoon dried rosemary
1/8
teaspoon dried thyme
1/8
teaspoon black pepper
2
teaspoons vegetable oil
3/4
pound boneless skinless chicken breasts, chopped
1
can (14-1/2 ounces) fat-free reduced-sodium chicken broth
1
can (14-1/2 ounces) stewed tomatoes
Preparation:
1.
Cut wide part of squash in half lengthwise; lay flat and cut crosswise into 1/4-inch-thick slices. Cut narrow part of squash into 1/4-inch-thick slices. Place squash, mixed vegetables, parsley, salt, rosemary, thyme and pepper in medium bowl.
2.
Heat oil in large saucepan over medium-high heat. Add chicken; stir-fry 2 minutes. Stir in vegetables and seasonings. Add broth and tomatoes, breaking large tomatoes apart. Cover; bring to a boil. Reduce heat to low; cover. Cook 5 minutes or until vegetables are tender. Garnish as desired.
Serving Suggestion
Serve soup with grilled mozzarella cheese sandwiches.
Nutritional Information:
| Serving Size: 1-1/2 cups | |
| Sodium | 490 mg |
| Protein | 27 g |
| Fiber | 6 g |
| Carbohydrate | 20 g |
| Cholesterol | 60 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 17 % |
| Calories | 225 |
Dietary Exchange:
| Meat | 2-1/2 |
| Vegetable | 4 |
This recipe appears in:
Soups
