Main Dish

Italian Beef and Vegetable Stew

Start to finish: 20 minutes

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 6 (11/2-cup servings).

Per 11/2-cup serving: 179 calories (15 percent from fat), 3 g fat (1 g saturated), 38 mg cholesterol, 16 g protein, 21 g carbohydrates, 4 g dietary fiber, 255 mg sodium.