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