Connie's Quick Stew recipe

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Ingredients

1 ½ pounds lean ground beef
salt and pepper to taste
3 (10.75 ounce) cans condensed tomato soup
1 pound baby carrots, chopped
3 potatoes, diced
16 ounces frozen green beans

Nutrition Info

642.5 calories
carbohydrate: 59.6 g
cholesterol: 102.2 mg
fat: 31.2 g
fiber: 8.4 g
protein: 31.4 g
saturatedFat: 11.9 g
servingSize: -
sodium: 1185.4 mg
sugar: 20.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a 6 quart stock pot, over medium heat, brown ground beef and season with salt and pepper.

  2. Add tomato soup, water (fill pot 2/3 full), carrots and potatoes. If desired add green beans and then bring soup to a boil and simmer for 15 to 20 minutes, or until vegetables are tender.

Recipe Yield

4 to 6 servings

Recipe Note

Tomato stew with hamburger, carrots, potatoes, and green beans. Try adding a variety of veggies, fresh or frozen. I find it easy to keep pre-cooked ground beef in the freezer. It will thaw in the soup base while you dice the carrots and potatoes.

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