GARDEN VEGGIE STEW
This is an unofficial recipe by me......only because I can't really tell how many servings it makes unless I measure out the HUGE pot full of this yumminess......therefore I will only tell you that *my* pot of Garden Veggie Stew came out to @1 PointsPlus™ for a 1 cup serving ONLY because I put some veggies in it that are not 'free'. Those veggies will have an asterisk (*) after them. These are the ingredients that I used:
1 32-oz container of 99% fat-free chicken broth (I used WalMart brand)
1 little container of Knorr Homestyle Chicken Stock (to give a little more flavor)
1 28-oz can of crushed tomatoes (save the can to add water and get all the tomatoes out of the can)
1 28-oz can of whole tomatoes (quarter the tomatoes and discard the 'juice' in the can)
1 6-oz can of tomato paste
1 head of cabbage
2 ribs of celery, sliced
1 onion, chopped
1 can of corn, drained*
1 pkg of frozen snow peas
1 small bag of frozen brussel sprouts
3 yams, peeled and cut into bite-sized chunks*
The spices I used: minced garlic, fresh ground black pepper and Italian seasoning......to taste.
I put all this in a big stock pot and added just enough water to cover the veggies. I simmered it all day and after a few hours I did a BLT (bite, lick & taste) to see if it 'needed' any more seasonings.
The only reason I'm counting a cup as 1 PointsPlus™ is because I always say to 'err on the high side'.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*