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Harvest Stew
Makes 6, ¾ Cup Servings
Ingredients
Harvest Stew
| ¾ tablespoon Vegetable oil |
| ¾ cup Onions, fresh (peeled, diced) |
| ⅓ cup Carrots, fresh (peeled, diced) |
| ½ cup Celery, fresh (diced) |
| 1 tablespoon Enriched all-purpose flour |
| ⅓ teaspoon Chicken base, low-sodium |
| 1¼ cups Water |
| ⅛ teaspoon Salt-free seasoning |
| ⅓ teaspoon Garlic powder |
| 1 cup Tomatoes, canned low-sodium (diced) |
| 1 cup Sweet potatoes, fresh (peeled, 1 inch cubes) |
| ½ cup Red potato, fresh (peeled, 1 inch cubes) |
| 1 cup Chicken, cooked (diced, ½ inch pieces (3 oz)) |
| 2 cups Great northern beans, canned low-sodium (drained, rinse) |
| ½ cup Baby spinach, fresh (chopped) |
Harvest Stew Directions
- Heat vegetable oil in a large pot over medium heat. Cook onions, carrots, and celery for 5 minutes allowing them to brown slightly.
- Sprinkle flour over the vegetables. Stir well. Add chicken base and water. Stir constantly. Bring to a boil.
- Reduce heat to medium. Stir in salt-free seasoning and garlic powder. Cook uncovered for 2 minutes. Add tomatoes, sweet potatoes, and red potatoes. Simmer uncovered for 15 minutes or until potatoes are tender. Stir frequently. Add chicken, beans, and spinach. Stir.
- Continue to simmer uncovered for 10 minutes. Serve hot.
Notes
Source: USDA Team Nutrition. Recipes for Healthy Kids Cookbook for Homes.
