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Ground Beef Veggie Stew

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings
This is a wonderful, hearty stew to help use up all the late-summer veggies in your garden. I like that it's filling enough to make a meal, and it's good for you too! —Courtney Stultz, Weir, Kansas

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 tablespoon olive oil
  • 1 small yellow summer squash, chopped
  • 1 small zucchini, chopped
  • 1 small sweet red pepper, chopped
  • 2 cans (15 ounces each) diced tomatoes
  • 1 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh cilantro
  • Reduced-fat sour cream, optional

Directions

  • 1. In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes; crumble meat; drain. Remove from pan; set aside.
  • 2. In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro just before serving. If desired, top with sour cream.

Nutrition Facts

1-1/4 cups: 180 calories, 9g fat (3g saturated fat), 47mg cholesterol, 663mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.

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