Tin Can Stew

Even though the days are still warm here, the evening has started cooling down pretty rapidly.  I’ve started making some of our favorite cool weather meals.  Last night I made what I call Tin Can Stew, aptly named by the fact that it uses vegetable from tin cans.  For working women and busy mom’s, this is something that can be assembled in a hurry and left to simmer on the stove while their attention is diverted to the many other details that kids’ and the end of the day bring.

Tin Can Stew

1 pound of browned ground beef
1 29 oz. can of Veg-All Homestyle Large Cut vegetables
1 14 1/2 oz. can pea’s
1 14 1/2 oz. can green bean’s
1 15 oz. can whole corn
1 15 oz. can stewed tomatoes
1 8 oz. can tomato sauce
1 cup water
4 tablespoons Better Than Bullion Beef Base

In 4 quart dutch oven combine all ingredients except Better Than Bullion Beef Base.  Bring to a simmer and add the Better Than Bullion Beef Base stirring until thoroughly dissolved.  Let simmer uncovered for about 30 minutes.  Makes approximately 4 quarts of soup.

Ground turkey can be substituted for the ground beef.

If fresh vegetable are substituted for the canned vegetables, allow for a long simmer time of about 1 hour.

Happy Eatin’ Y’all!


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