Title: Summers End Stew
Categories: Soup Meat Vegetable
Yield: 6 Servings

1 1/2	lb	Stew beef, trimmed
1	tb	Cooking Oil
8		To 12 Fresh Tomatoes, peeled and cut up
2	c	Tomato Juice or Water
2		Med. Onions, chopped
1		Clove Garlic, minced
1/2	ts	Pepper
2	ts	Salt, optional
4		To 6 Med. Potatoes, peeled and quartered
3		To 5 Carrots, sliced
2	c	Corn, frozen (I would use fresh)
2	c	Fresh Green Beans
2	c	Peas, frozen (I would use fresh)
2		To 3 Celery stalks
1	c	Summer Squash, sliced
1/4	c	Fresh Parsley, snipped
1	ts	Sugar (I wonder about this)

Keywords: green, diabetic

In a dutch oven, brown meat in oil over medium high heat. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt, if desired. Bring to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas, and celery. Cover and simmer 30 minutes. Add squash simmer 10-15 minutes or until meat and vegetables are tender. Stir in parsley and sugar. Yield: 16 Servings

Diabetic Exchanges: One cup without added salt equals 1 meat, 1 starch, 2 vegetable; also 189 Calories, 170 mg sodium, 32 mg cholesterol, 22 mg carbohydrate, 13 gm protein, 6 gm fat.

SOURCE: Country Magazine Aug/Sept 92, Laura Garton, Lenox, MA SHARED BY:Jim Bodle 8/92

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