GROUND BEEF VEGGIE STEW

Ground Beef Veggie Stew image

This is a wonderful, hearty stew to help use up all the late-summer veggies in your garden. I like that it's filling enough to make a meal, and it's good for you too! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 6 servings (about 1-3/4 quart).

Number Of Ingredients 11

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Ingredients

1 pound lean ground beef (90% lean)
1 tablespoon olive oil
1 small yellow summer squash, chopped
1 small zucchini, chopped
1 small sweet red pepper, chopped
2 cans (15 ounces each) diced tomatoes
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro
Reduced-fat sour cream, optional

Steps:

In a large saucepan, cook beef over medium-high heat, breaking into crumbles, until no longer pink, 5-7 minutes; drain. Remove from pan; set aside., In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro to serve. If desired, top with sour cream.

Nutrition Facts : Calories 180 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 663mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges