Ingredients
1 lb. ground beef, extra lean*
2 cups onions, diced
6 cups water
2 cans diced tomatoes, no salt added, 14.5 oz.
6 cups red-skinned potatoes, cubed
1 can tomato sauce, no salt added, 15 oz.
1 cup corn, frozen
1 cup yellow squash, diced
1 cup zucchini, diced
1 can light red kidney beans, drained and rinsed, 15.5 oz.
1 can black-eyed peas, drained and rinsed, 15.5 oz.
½ cup quick cooking barley
Instructions
- In a skillet on medium-high heat, brown ground beef and onions.
- Rinse and drain the meat.
- In a large stock pot, add all ingredients.
- Bring to a boil, then lower heat and simmer for 30-45 minutes until the potatoes are soft. Serve immediately.
Notes & Comments
*Notes: Ground turkey, venison or bison can be used in place of the ground beef.
Source
- Recipe and Photo: Get Fresh!, Chickasaw Nation
- Nutrition and Meal Pattern Analysis: Chef Rebecca Polson, CC, SNS
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