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Harvest Stew

Yield 8 servings (serving size: 1 1/4 cups)

Ingredients

  • Cooking spray
  • 1 pound ground round
  • 3/4 cup chopped onion
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 3 1/2 cups water
  • 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
  • 2 1/4 cups chopped peeled sweet potato
  • 1 cup coarsely chopped unpeeled round red potato
  • 1 cup chopped peeled acorn squash
  • 2 teaspoons vegetable-flavored bouillon granules
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 bay leaves

Nutrition Information

  • calories 156
  • caloriesfromfat 0.0 %
  • fat 3.9 g
  • satfat 1.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12.4 g
  • carbohydrate 19.6 g
  • fiber 2.3 g
  • cholesterol 36 mg
  • iron 0.0 mg
  • sodium 163 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and next 3 ingredients. Cook until meat is browned, stirring until it crumbles. Drain, if necessary.

  2. Combine meat mixture, water, and remaining ingredients in pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Remove and discard bay leaves before serving.

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