Yield: 8 cups ( 8 servings).

Serving size: 1 cup.

Exchange list approximation: 1 1/2 starch-bread, 2 medium-fat meat.

Nutrient content per serving: calories - 276, fat - 12.5 grams, sodium - 403.2 milligrams, fiber - 4.5 grams, protein - 16.3 grams, carbohydrate - 24.3 grams, potassium - 683.6 milligrams, cholesterol - 42 milligrams. Key source nutrients - vitamin A - 4084 (IU).

1 c. dried lima beans
5 c. water, divided
1/4 c. flour
1 c. canned tomatoes
1 c. sliced celery
1 c. sliced carrot
1/2 c. chopped onion
1 bay leaf
1 tsp. salt
1/4 c. dry bread crumbs
1/4 c. skim milk
1/4 tsp. Worcestershire sauce
1 lb. ground beef

Place beans in Dutch oven with 4 1/2 cups water. Boil 2 minutes; cover; remove from heat; let stand 1 hour.

Combine flour and 1/2 cup water. Stir into beans. Cook until thickened.

Add vegetables, bay leaf, and salt. Cover; bake at 375 degrees for 1 hour.

Make 16 small meatballs with remaining ingredients. Add to stew; continue baking 45 minutes.