*Slice beans diagonally into 1/2" pieces. **Slice celery diagonally into 1/4" pieces. Combine first 11 ingredients in a large bowl; toss well. Spoon vegetable mixture into a deep 5-qt. casserole; set aside. Combine broth and remaining ingredients in a saucepan; bring mixture to a boil. Pour over vegetables. Cover and bake at 350 F. for 1 hour, or until vegetables are tender, stirring occasionally. Remove and discard bay leaf before serving. Yield: 8 to 10 servings. From _Noteworthy_ by The Ravinia Festival/Highland Park, IL, in _Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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|Serving Size: 1 Batch (1256g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 256 (39%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 960.4mg||33 %|
|Potassium 2203.5mg||58 %|
|Total Carbohydrate 93.5g||28 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 82.6g|
|Protein 13.1g||19 %|
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Calories per serving: 656
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