| 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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