My Granddaughter's "Campus Stew"

Renée **II**


These are my youngest granddaughter's comments. She is studying to become a veterinarian.

"I invited friends over to eat and study for exams and forgot I had a late lab session that day. Thought about just ordering pizza, but that has been done a lot, this is what I threw together from what I could find in the fridge and cupboard. It was easy and I even had time to grab a quick shower before anyone showed up. It turned out surprisingly good; not bad for someone who doesn’t cook, huh?"

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15 Min
20 Min
Stove Top


vegetable oil for bottom of pot
1½ lbs. ground chuck
2 cups chopped onion (i used frozen)
1 (16 oz.) bag frozen o'brien potatoes
1 (15 oz.) can diced tomatoes
1 can cream of celery soup
1 can sliced carrots, undrained
1 can lima beans, undrained
1 can whole kernel corn, undrained
salt and pepper to taste
oregano, basil & garlic powder to taste (optional)
crackers or bread for serving


1Very lightly oil bottom of stew pot and bring up to medium heat; sauté ground beef with chopped onion until onion is soft and meat is no longer pink; season to taste with salt and pepper.
2Add everything else to the pot with the sautéed beef and onion; stir well to combine.
3Cover pot and bring up to a low boil; give it a quick stir and reduce to simmer. Cook for 15 – 20 minutes or until potatoes are tender.
4Meanwhile, set out serving bowls and the bread you picked up at the bakery on your way home or a cracker assortment.
5Stir pot again and check for seasoning. It's ready.
6TIP: Take out the trash before everyone arrives and they’ll never know all you did was open cans.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy