Southern Camp Stew
1 1/2 cups
light brown sugar
no-salt-added tomato paste
1 (14.5-ounce) can
(15-oz) can no-salt-added diced tomatoes
1 (15.25-ounce) can
medium-size green lima beans, rinsed and drained
hot sauce (optional)
- Combine first 7 ingredients and hot sauce, if desired, in a large Dutch oven. Cover and bring to a boil; reduce heat, and simmer 6 minutes.
- While soup simmers, skin and bone chicken. Shred chicken to measure 3 1/2 cups; add chicken to soup. Cook 3 minutes.
|Saturated fat||0.8 g|
|Monounsaturated fat||1 g|
|Polyunsaturated fat||0.7 g|
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010