| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | 5 | Servings | ||
INGREDIENTS
| 21 | oz | Chicken Broth, condensed, defatted, or vegetable stock |
| 16 | oz | Water, for the broth |
| 1 | Head garlic, about 8 cloves | |
| 1 | lb | Frozen broccoli spears |
| 2 1/2 | lb | Potatoes, peeled & diced |
| 1/4 | ts | Fresh ground black pepper, or to taste |
| 1 | ts | Salt, or to taste |
| 15 1/2 | oz | Canned kidney beans, drained, rinsed |
INSTRUCTIONS
Mix the water and broth in a defatting cup and defat the broth. Pour defatted broth into a large (6 quart) pot. Add the salt and pepper and minced garlic. I use a garlic press. Bring to a simmer. Cut the broccoli spear stalks into 3/4 inch pieces and add to pot. Save the brocolli florettes for later. Peel and dice (3/4 inch) the potatoes. Add to pot. Simmer 5 minutes. Add the kidney beans and brocolli florettes to the pot and simmer until desired tenderness is reached. Per serving: 267 Calories; 1g Fat (3% calories from fat); 13g Protein; 51g Carbohydrate; 0mg Cholesterol; 1434mg Sodium Posted to fatfree digest V97 #001 by Phil Landis <plandis@iu.net> on Feb 17, 97.
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