| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Vegetables, Soups & ste, Ground beef | 8 | Servings |
INGREDIENTS
| Vegetable Cooking spray | ||
| 1 | lb | Lean ground beef |
| 3/4 | c | Onion; chopped |
| 1/2 | ts | Pepper |
| 2 | Cloves garlic; minced | |
| 3 1/2 | c | Water |
| 14 1/2 | oz | Tomatoes; low sodium, undrained,chopped |
| 2 1/4 | c | Sweet potato; peeled and chopped |
| 1 | c | Red potatoes; unpeeled, chopped |
| 1 | c | Acorn squash; peeled and chopped |
| 2 | ts | Vegetarian bouillon; granules |
| 1/2 | ts | Chili powder |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground cloves |
| 2 | Bay leaves |
INSTRUCTIONS
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add ground beef and next 3 ingredients. Cook until beef is browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel. Combine beef mixture, water, and remaining ingredients in Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Remove and discard bay leaves. Ladle into individual bowls. Recipe by: Ramona Cooper Posted to recipelu-digest Volume 01 Number 441 by Sewgoode <Sewgoode@aol.com> on Jan 3, 1998
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