I’m about to share with you the easiest vegetable stew recipe in the world. Evan discovered it in a Taste of Home cookbook this winter, and it’s become one of our favorite crock pot recipes. It’s perfect for cloudy, rainy weeknights. Best part? You can toss some cooked beef into this to make it a savory beef stew, too. Or maybe even a little smoked chorizo or andouille sausage? Potatoes? Shredded chicken? Anything would be great.
Home-Style Vegetable Stew
Courtesy of 2010 Taste of Home Cookbook
– 2 packages (16 ounces each) frozen vegetables for stew
– 1 can (10-3/4 ounces) cream of mushroom soup, condensed
– 1 can (10-3/4 ounces) tomato soup, condensed
– 1 envelope reduced-sodium onion soup mix
Toss the two bags of veggies into a crock pot. You can certainly go the fresh vegetable route and slice and dice your own carrots, peas, corn, etc., but having a couple bags of the frozen vegetables in the freezer is the easiest and fastest way to go.
Then, pour the cream of mushroom soup, tomato soup, and onion soup mix into a large bowl. We usually add a couple dashes of oregano and dried shallots, too. Stir well until thoroughly mixed.
Pour the soup mixture over the frozen vegetables. Cover the crock pot and let simmer on low for approximately five to seven hours. We are able to come home for lunch, so we often prepare this during our lunch break.
When you come home from work, you’ll arrive to an amazing and ready-to-eat stew.
Serve immediately in single serving bowls. Enjoy!
I love this stew. It’s fantastically simple, healthy, and flavorful. All of the vegetables melt in your mouth. This is definitely a staple in our household. It’s a blessing for crazed weeknight dinners.
Hope you’ll like it, too!
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