(Makes 6 Servings)
1 medium diced onion
1 medium diced carrot
1 stalk diced celery
1 minced garlic clove
2 cups beef stock
1 pinch cayenne pepper
1 teaspoon dried thyme
1 bay leaf
2 cups diced Roma tomatoes
1 -8 oz. can cream corn
1 cup frozen Lima beans
1 tablespoon Low-Cholesterol roux
1 cubed, skin on medium potato
1 teaspoon chopped fresh parsley
2 cubed, skinless chicken breasts
Over medium heat in a hot, dry Healthy Life stockpot, dry sauté the onions, celery, and garlic until slightly
brown, stirring occasionally (approximately 5 minutes).
Slowly stir in stock and roux. Add tomatoes, corn, lima beans, potato, cayenne, thyme, bay leaf, parsley and
chicken. Mix well and cover the pan, open the vapor valve and reduce heat to low and simmer for about 30
minutes. Do not allow the stew to boil. Discard the bay leaf when done.
To serve, ladle into a bowl and serve with warm cornbread.