Respuestas
Respuesta:
Preparation time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 12
Ingredients
1 pound lean ground beef (15% fat) (turkey, chicken, or beef)
1 cup onion diced
1/2 cup of celery cut into slices
1 Cup of carrot cut into slices or squares
1 1/2 cup cabbage, sliced or small pieces
1 can (15 oz.) Kidney beans ("kidney" type), drained and rinsed
2 cans (15 ounces each) tomato in pieces with its liquid
1 can (15 ounces) tomato sauce
1 can (15 oz.) Green beans, cut, drained, and rinsed
1 cup of corn (corn or corn) canned and drained, frozen or freshly cooked
2 cups of water
3 teaspoons or 3 cubes of low sodium beef, chicken or vegetable broth
1 teaspoon garlic powder or 4 finely minced garlic cloves
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 of teaspoon of pepper
1/2 cup macaroni (optional)
Preparation
In a skillet over medium high heat (350 degrees F in an electric skillet), cook ground beef until browned, separating as it cooks. Drain any excess fat. Add everything to a pot.
In the same skillet, sauté the onion, celery and carrot until soft but not browned. Add them to the pot.
Add the remaining ingredients.
Bring to a boil. Then lower the heat and cover to keep simmering for about 30 minutes.
Refrigerate leftovers within 2 hours.
Notes:
One large ear of corn makes about 1 cup of shelled corn.
Cook your own beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cup beans, drained
