Homemade Hot Pot Stew Recipe

Publisher Photo

Homemade Hot Pot Stew Recipe

Be the first to add a review
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

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

Nutritional Facts

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

  • 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
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHomemade Hot Pot Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review