1. In large nonstick saucepan, heat oil; add onions, carrots and leeks. 2. Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned. 3. Remove vegetable mixture from saucepan; set aside. 4. In same saucepan, cook beef over medium heat, stirring frequently, 8-10 minutes, until beef is browned on all sides and cooked through. 5. Add beef and chicken broths; bring liquid to a boil. 6. Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until beef is tender. 7. Add potatoes, green beans and reserved vegetable mixture to beef mixture; simmer, covered, 15-20 minutes, until vegetables and beef are very tender. 8. Stir in parsley, dill, zest, juice and pepper. 9. Divide evenly among 4 bowls and serve. 10. SERVING (1 1/2 CUPS) PROVIDES: 1/4 Fat, 4 Vegetables, 3 Proteins, 1 Bread, 10 Optional Calories. 11. PER SERVING: 395 Calories, 8 g Total Fat, 3 g Saturated Fat, 63 mg Cholesterol, 163 mg Sodium, 51 g Total Carbohydrate, 6 g Dietary Fiber, 31 g Protein, 119 mg Calcium; 7 points. ---------------------------------------------------------------------------
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Ingredients
