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FEATURED RECIPE

Football Stew

Ingredients:

8 cups fat-free chicken stock or vegetable broth

2 yams, peeled and cubed

4 carrots, peeled and sliced

1 large diced onion

8 ounces sliced mushrooms

3 cloves chopped garlic

2 teaspoons Italian seasoning

1 small can tomato paste

¾ cup pasta, such as rotelle or cavatoppi

1 ten-ounce package frozen peas

1 ten-ounce package chopped spinach

Cooking Instructions:

1. Put the stock or broth into a large soup pot.  Add yams, carrots, onion, mushrooms, garlic, Italian spices, and salt and pepper to taste.  Bring to a boil.

2. Cover and reduce heat to simmer until vegetables are tender.

3. Add tomato paste and extra water if needed.  Bring stew back to a boil.

4. Add pasta. Cook until tender. Stir in peas and spinach.

Notes:

Yield: 8 servings
Nutrition information: 250 calories, 0.5 g fat, 56 g carbohydrate, 7 g protein, 0 mg cholesterol (if made with vegetable broth) or 3 g if made with chicken stock, 445 mg sodium

Source:  Richard E. Collins, MD - The Well Workplace, Wellness Councils of America (September 2004)