|Ingredients:||1 lb beef bottom round, cut into 3/4
1 medium onion
4 cups reduced sodium chicken broth
3 cups water
1 tsp garlic, minced
1/2 tsp dried thyme
1/2 tsp ground black pepper
1 1/2 cup frozen butter nut squash cut into bite sized chunks
2 cups fresh broccoli florets
4 ounces green beans cut into bite sized pieces
4 ounces wax beans cut into bite sized pieces
1/2 cup tomato puree
4 ounce baby spinach
coat 4-5 quart Dutch oven with non-stick cooking spray, heat over medium heat.
Add onion and beef, increase heat to medium-high and sauté 8 minutes or until browned.
stir in next 5 ingredients: bring to a boil, cover and reduce heat and simmer for 45 minutes.
Stir in Squash, cover and simmer 3 minutes.
Stir in broccoli, beans and tomato puree. Simmer covered for 7 minutes or until vegetables and beef are tender.
Remove from heat, add spinach, stir until wilted and serve.