Low-Cholesterol Tomato Chicken Stew
Heat olive oil in a large stew pot over medium heat. Cook and stir chicken until browned on the outside, about 5 minutes.Advertisement
Add potatoes, onions, green beans, water, tomatoes, rutabaga, tomato sauce, tomato juice, celery, parsley, garlic, bouillon, peppercorns, cloves and bay leaf. Cook over low heat until vegetables are soft, about 4 hours. Check level of liquid and add water as needed.
Season with salt and pepper. Discard peppercorns, cloves, and bay leaf before serving.
Substitute 2 cans of cut green beans for the fresh ones, if desired.
Use fresh rutabaga instead of frozen, if preferred.