Winter Stew

Winter Stew


  • 1/2 pound winter squash, diced (or 1/2 can, about 8 ounces low-sodium sweet potatoes, drained)
  • 1/2 pound turnips, diced (or 1/2 can, about 8 ounces, low-sodium sliced potatoes, drained)
  • 1/2 C onions, diced
  • 2 1/2 C low-sodium tomato juice
  • 1/4 tsp black pepper
  • 1 Tbsp paprika
  • 1 can (24 ounces) canned beef (or use cooked lean beef for lower fat)
  • 1/4 C (about 2 ounces) canned apricots, drained and diced


  1. In a large pot, combine squash, turnips, onions, tomato juice, pepper, and paprika. Mix well.
  2. Cook over medium to high heat and bring the pot to boil for 5 minutes.
  3. Lower heat and cook over low to medium heat for 30 minutes, stirring the pot every 15 minutes.
  4. Add beef and apricots to the pot and mix well.
  5. Cook over low heat for 10 minutes.

Nutrition Facts Per 1 Cup Serving: Calories 340; Protein 25g; Carbohydrates 14g; Sugar 8g; Fiber 3g; Total Fat 20.4g; (Saturated Fat 10g); Sodium 311mg; Cholesterol 87mg

 Source: A Harvest of Recipes with USDA Foods

Ready in as little as 45 minutes; Serves 6

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