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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Hearty Beet and Bean Stew

Source: dLife

A hearty stew with beets, kidney beans, and cabbage.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	225.4

Total Carbs	46.9 g

Dietary Fiber	10.4 g

Sugars	15.4 g

Total Fat	0.7 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	1020.9 mg

Protein	11.0 g

Sodium	412.3 mg

Dietary Exchanges 0.7 Fat, 3.6 Vegetables, 0.2 Milk, 1.4 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a pot, heat the oil and add the onions and celery; saute on medium heat, stirring continuously for 4 or 5 minutes, until browned.
Add 1 cup of the water, cover, lower the heat, and simmer for 5 minutes.
Add the cabbage and carrots, stir well, and simmer, covered, for 5 minutes.
Add the remaining 2 cups of water, the potatoes, beets, tomatoes, caraway seeds, vinegar, and salt; bring to a boil, lower the heat, cover, and simmer for about 35 minutes, until the beets are tender.
Add the beans and dill. When the stew is hot, add pepper to taste.
Serve topped with chopped scallions and a dollop of nonfat yogurt.