WINTER BEAN AND VEGETABLE STEW

Serve this satisfying stew with Multigrain Batter Bread (see p. 554).

6 entrée servings (about 1⅓ cups each)

1 cup each: chopped onion, cubed peeled Idaho potato and sweet potato

½ cup each: sliced carrot, parsnip, chopped green bell pepper

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon flour

1½ cups reduced-sodium vegetable broth

1 can (15 ounces) black beans, rinsed, drained

1 can (13¼ ounces) baby lima beans, rinsed, drained

1 large tomato, cut into wedges

¾ teaspoon dried sage leaves

Salt and pepper, to taste

1. Sauté vegetables and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 minute. Add remaining ingredients, except salt and pepper, and heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes; season to taste with salt and pepper.

Per Serving:

Calories: 238

% of calories from fat: 20

Fat (gm): 5.7

Saturated fat (gm): 0.7

Cholesterol (mg): 0

Sodium (mg): 399

Protein (gm): 10.8

Carbohydrate (gm): 42.4

Exchanges:

Milk: 0.0

Vegetable: 2.0

Fruit: 0.0

Bread: 2.0

Meat: 0.0

Fat: 1.0