Pot Au Feu

• 3 carrots, peeled and sliced 1/2-inch
• 2 turnips, peeled and sliced 1-inch
• 2 c. shredded cabbage
• 2 Spanish onions, wedged
• 1 leek, cut in 1-inch lengths
• 1/2 tsp. thyme
• 1 (14 1/2 oz.) can stewed tomatoes
• 1/2 lb. low-fat ham, cubed
• 1/2 lb. lean stew beef
• 2 c. canned navy beans, drained
• 1 lb. chicken breast strips
• pepper to taste
• parsley to taste

1. Combine first nine ingredients in large pot.
2. Cover with 1 1/2 quarts water.
3. Slowly bring to boil and skim off foam.
4. Simmer gently, covered, for 1 hour (add water to maintain level).
5. Add beans and chicken. Simmer 25 minutes; season with pepper and parsley.
6. Serve with crusty rolls.
7. Serves 6.

carrots, cabbage, spanish onions, lengths, thyme, tomatoes, lowfat ham, lean stew beef, navy beans, chicken breast strips, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789840 (may not work)