Homemade Hot Pot Stew Recipe

Be the first to write a review

Rate recipe

This full-bodied stew is ideal for chilly rainy days. So I often try—unsuccessfully—to sneak some into the freezer before my family can eat it all!

This recipe is:

Diabetic Friendly

[X]

Rate Homemade Hot Pot Stew Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Homemade Hot Pot Stew Recipe

Prep: 10 min. Cook: 35 min.

Yield: 8 Servings

10 35 45

Ingredients

1 cup cubed lean boneless pork (1/2-inch pieces)
1 cup cubed fully cooked low-sodium ham
1 cup coarsely chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
3 cups cubed red potatoes
3 cups water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15.8 ounces) great northern beans, rinsed and drained
1-1/4 teaspoons sugar
1 teaspoon low-sodium chicken bouillon granules
1 teaspoon low-sodium beef bouillon granules
1/4 teaspoon ground nutmeg
1/4 teaspoon coarsely ground pepper
1 package (10 ounces) frozen chopped spinach

Directions

In a Dutch oven or soup kettle coated with cooking spray, brown pork over medium-high heat. Add ham, green pepper, onion, celery and garlic. Reduce heat to medium; cook for 8-10 minutes or until vegetables are just tender, stirring occasionally. Add the next nine ingredients. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Add spinach and cook until heated through. Yield: 8 servings (2-1/2 quarts).

Nutritional Facts 1/8 recipe equals 268 calories, 4 g fat (0 saturated fat), 31 mg cholesterol, 493 mg sodium, 38 g carbohydrate, 8 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1 vegetable.

Originally published as Hot Pot Stew in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p189