1. Prepare Beef and Broth. Add enough water to broth to measure 5 cups. Return strained beef and broth to Dutch oven.
2. Cut kernels from corn. Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes or until vegetables are tender.
Wine Pairing(s)
The Hess Collection Cabernet Sauvignon
Penfold's 'Grange' Shiraz
Calories From Fat 5 Protein 4 Carbohydrates 29 Calories 133
Dietary Fiber 6 Calcium 59 Iron 1 Sodium 79 Vitamin A 999
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