INGREDIENTS
- 2 pounds ground beef
- 5 – 7 potatoes peeled (if desired) and sliced thin or cubed
- 1 large onion sliced thinly or finely chopped
- 5 – 7 stalks celery chopped
- 2 cans dark red kidney beans, liquid included 15.5-16 oz. each
- 2 cans whole kernel corn, liquid included 15 oz. each
- 2 cans diced tomatoes, juice included 14.5 oz. each
- salt & pepper to taste
INSTRUCTIONS
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In a large pot, cook and crumble the ground beef over medium-high heat until no longer pink.
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Drain, if necessary.
Layer in order:
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the potatoes, onions, celery, kidney beans, corn, and tomatoes. Add salt and pepper to taste.
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Cook on medium-high heat until the stew starts to boil, then reduce the heat to medium-low. Let simmer until all vegetables are tender, about 45 minutes.
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Cook covered and stir occasionally.
NOTES
- According to my Aunt Wanda, this is a stew that gets better each time it’s reheated!
- Feel free to add other seasonings or spices.
- This soup is a great way to use up odds and ends vegetables!
- You can make this in a slow cooker too! Just brown the ground beef and add all of the ingredients to a slow cooker on LOW for about 6-8 hours.
NUTRITION
Calories:Â 487kcalCarbohydrates:Â 55gProtein:Â 26gFat:Â 20gSaturated Fat:Â 7gPolyunsaturated Fat:Â 1gMonounsaturated Fat:Â 8gTrans Fat:Â 1gCholesterol:Â 64mgSodium:Â 434mgPotassium:Â 1336mgFiber:Â 11gSugar:Â 9gVitamin A:Â 404IUVitamin C:Â 36mg