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super vegie stew

mary4361beth avatar
Recipe by
Mary Gelfond
@mary4361beth
Haymarket, VA

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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yield 8 -12
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For super vegie stew

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

How To Make super vegie stew

  • 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)
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