Threw together, spur of the moment. Had beef and pork stew meat. Vegetable soup seemed healthier than beef and noodles.
Quantity
0
Quantity Unit
Prep Time (minutes)
120
Cook Time (minutes)
180
Ready In (minutes)
300
Ingredients
Amount
Measure
Ingredient
1
1/2
pounds
beef stew meat, cut into 1 inch cubes
1
1/2
pound
Pork Shoulder Cubed
2
cup, cubes
butternut squash
2
cup, cubes
Sweetpotato
1
can (303 x 406)
sweet peas
1
can, 15 oz (303 x 406)
corn, canned
1
can (303 x 406)
green beans,canned
1
can (303 x 406)
Carrots, canned, regular pack, solids and liquids
2
cup
Bean Medley
3
stalk, medium (7-1/2\" - 8\" long)
celery
1
can (10.75 oz)
tomato soup
2
can (15 oz)
Diced Tomatoes with juice
1
can (6 oz)
tomato paste
2
cup
broth, Beef, fat free
2
cup
broth, vegetable, homemade
4
tablespoon
Vinegar, apple cider
Steps
Sequence
Step
1
Fry meat in olive oil till lightly browned. Add spices/herbs to taste. Soak the bean medley in water for at least a couple hours. Add all ingredients except the canned vegetables to a large stock pot and cook for about 3 hours. Add the canned vegetables and cook until they are heated through.
