A touch of vinegar added at the end brightens the flavor of this amiable stew.

Recipe by Cooking Light January 2002

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a food processor; pulse 10 times or until finely chopped. Heat oil in a Dutch oven over medium-high heat. Add vegetables; saute 5 minutes, stirring occasionally. Add ham, bay leaf, beans, and broth; bring to a boil. Reduce heat; simmer 12 minutes or until vegetables are tender. Remove from heat; stir in vinegar and pepper. Discard bay leaf.

    Advertisement

Nutrition Facts

230 calories; calories from fat 14%; fat 3.6g; saturated fat 0.8g; mono fat 0.9g; poly fat 1.6g; protein 15.7g; carbohydrates 34.9g; fiber 7.9g; cholesterol 9mg; iron 2.4mg; sodium 591mg; calcium 92mg.
Advertisement
Advertisement