 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
|
The original recipe came from Secrets of Fat-Free cooking called Old-Fashioned Beef Stew. I took out the meat and added more vegetables and herbs. Ingredients:
1 (8 ounce) can tomato sauce (salt free) |
16 ounces water (depends on how soupy you want your stew) |
1/4 teaspoon black pepper (optional) |
1/2 teaspoon thyme |
1/2 teaspoon marjoram |
1/2 teaspoon mrs. dash tomato basil garlic seasoning |
1 beef stock cube |
1 tablespoon worcestershire sauce |
2 medium potatoes, diced |
1 cup baby carrots, cut in half |
4 white pearl onions, cut in half |
1 medium celery rib, cut into 1/2 inch pieces (including leaves) |
2 cups frozen mixed vegetables |
1 (14 1/2 ounce) can zucchini with italian-style tomato sauce |
Directions:
1. In a Dutch oven pour in tomato sauce, water, herbs, bouillon cube, Worcestershire sauce and potatoes bring to boil. Cover, and cook for 30 minutes or until potatoes are just tender.
2. Add carrots, onions, celery, mixed vegetables and zucchini. Cover and simmer for 30 minutes, or until vegetables are tender. Serve hot.
3. * to make vegetarian leave out.
|
|