Super Vegie Stew Recipe

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Super Vegie Stew

Mary Gelfond

By
@mary4361beth

This is a great cold weather recipe. You can use any tomato soup, though I prefer to use a natural brand with lower sodium. You will get enough sodium from the canned ingredients. I used Rotelle tomatoes with jalapeño peppers. The amount of spinach and kale is done to your taste. The turkey is optional. I made two portions, 1 with turkey (using 3/4 of the recipe and I substituting black beans (using 1/4 of the recipe). You can substitute any other bean you like. If making a full recipe vegetarian style, use 3 cans of assorted beans. I like to top off this soup with a gorgonzola cheese.


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Rating:

Serves:

8-12

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 box
natural tomato soup, family size
2 can(s)
diced tomatoes with garlic
1 can(s)
diced tomatoes w/hot peppers
2 can(s)
whole kernel sweet corn
2 can(s)
creamed corn
2-4 c
water
4 c
baby spinach and kale mix
1 lb
ground turkey (opt)
1 Tbsp
gorgonzola cheese

Directions Step-By-Step

1
Over medium high heat, Brown and crumble 1 lb. ground turkey
Drain and set aside.
2
In a soup pot, over medium high heat, heat tomato soup. When it starts to bubble, cut the heat to medium.
3
Add creamed corn and whole kernel corn. Stir into soup.
4
Add diced tomatoes. Stir thoroughly.
5
Add baby spinach and kale to hot soup. Stir thoroughly.
6
When green are "wilted", add crumbled turkey (optional) Lower heat to low setting.
7
Cook about 1/2 hour to blend flavors. (may cook longer on low heat.
8
Top with Gorgonzola cheese (optional)

About this Recipe

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tags: Quick & Easy, Healthy