Pot Au Feu - cooking recipe

Ingredients

3 carrots, peeled and sliced 1/2-inch
2 turnips, peeled and sliced 1-inch
2 c. shredded cabbage
2 Spanish onions, wedged
1 leek, cut in 1-inch lengths
1/2 tsp. thyme
1 (14 1/2 oz.) can stewed tomatoes
1/2 lb. low-fat ham, cubed
1/2 lb. lean stew beef
2 c. canned navy beans, drained
1 lb. chicken breast strips
pepper to taste
parsley to taste

Preparation

Combine first nine ingredients in large pot.
Cover with 1 1/2 quarts water.
Slowly bring to boil and skim off foam.
Simmer gently, covered, for 1 hour (add water to maintain level).
Add beans and chicken. Simmer 25 minutes; season with pepper and parsley.
Serve with crusty rolls.
Serves 6.