In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened.
In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours.
Stir in parsley and sugar. Discard bay leaves before serving. Yield: 10 servings (2-1/2 quarts).
Nutritional Analysis: One serving (1 cup) equals 143 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 57 mg sodium, 22 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 4 vegetable, 1/2 fat.
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 40 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 14.7mg||5 %|
|Sodium 3731.5mg||129 %|
|Potassium 1293.3mg||34 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 22.6g|
|Protein 12.2g||17 %|
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Calories per serving: 203
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