| 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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