|1 1/2 lbs||boneless round steak, cubed|
|3 oz||dried pinto or kidney beans|
|5 C||homemade chicken broth|
|3 stalks||celery, sliced|
|3||carrots, peeled and sliced|
|1/2 lb||green beans, washed and trimmed|
|4 cloves||garlic, minced|
|one||habenero pepper, minced|
|16 oz||frozen mixed vegetables, thawed|
|to taste||freshly ground black pepper|
In large saucepan, combine meat, barley, pinto or kidney beans and broth. Bring to a boil and skim off foam.
Add garlic, onions, carrots, green beans, celery, habenero and black pepper. Return to a boil, reduce heat, cover and simmer one hour or until meat is tender.
Add mixed vegetables and simmer 20 to 30 minutes more. About 12 servings
|Sodium content in milligrams|
|1 1/2 lb||boneless round steak||372|
|3 oz||dry pinto beans||1|
|5 C||homemade chicken broth||300|
|1/2 lb||fresh green beans||9|
|16 oz||Green Giant frozen mixed vegetables||250|
|Recipe total = 1123 mg|
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