1 1/2 lb Stew beef, trimmed

1 tb Cooking Oil

8 To 12 Fresh Tomatoes,

- peeled and cut up 2 c Tomato Juice or Water

2 Med. Onions, chopped

1 Clove Garlic, minced

1/2 ts Pepper

2 ts Salt, optional

4 To 6 Med. Potatoes, peeled

-and quartered 3 To 5 Carrots, sliced

2 c Corn, frozen (I would use

-fresh) 2 c Fresh Green Beans

2 c Peas, frozen (I would use

-fresh) 2 To 3 Celery stalks

1 c Summer Squash, sliced

1/4 c Fresh Parsley, snipped

1 t Sugar (I wonder about this)

Keywords: green, diabetic In a dutch oven, brown meat in oil over medium high heat. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt, if desired. Bring to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas, and celery. Cover and simmer 30 minutes. Add squash simmer 10-15 minutes or until meat and vegetables are tender. Stir in Diabetic Exchanges: One cup without added salt equals 1 meat, 1 starch, 2 vegetable; also 189 Calories, 170

mg sodium, 32 mg cholesterol, 22 mg carbohydrate, 13 gm protein, 6 gm fat. SOURCE: Country Magazine Aug/Sept 92, Laura Garton, Lenox, MA SHARED BY:Jim Bodle 8/92