Friday, November 5, 2010

Minestrone Stew

Here's another good soup recipe for you. This tasted fantastic after working in the yard all afternoon! A great way to warm up after a cool fall day.

I adjusted the recipe by adding 2 c. of vegetable juice. I wanted it to be a little more soupy and it turned out great!

Minestrone Stew
Source: Taste of Home Family Collection

1 lb. ground beef
1 small onion, chopped
1 can (19 oz.) ready-to-serve minestrone soup
1 can (15 oz.) pinto beans, rinsed and drained
1 can (14 1/2 oz.) stewed tomatoes
1 can (11 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilis
1 t. salt
1/2 t. garlic powder
1/2 t. onion powder
2 c. vegetable juice (optional)

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add the remaining ingredients; mix well. Cover and cook on low for 4-6 hours or until heated through.

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