Italian Vegetable Stew

italian vegetable stew

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Serves 8 Cook Time 6 hours

4 c water
2 c chopped onion
1/2 c quartered mushrooms
1/2 lb lean, ny strip steaks
1 (14.5-oz) can whole tomatoes, undrained
1 (14 1/4-oz) can fat-free beef broth
3 garlic cloves, chopped
1 c sliced zucchini
1 c yellow squash
1 c torn spinach
1 tbsp dried rosemary, crushed
1 tsp salt
1 tsp rubbed sage
1/2 tsp pepper
1/4 tsp ground nutmeg
1/2 c grated parmesan cheese


  1. Combine first 8 ingredients in a large slow cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes. Ladle into individual soup bowls, and sprinkle with cheese.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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