Quick Brunswick Stew Recipe
Ingredients
| Onion | 1 | |
| Cooking oil | 1 Tablespoon | |
| Tomatoes - 1 number, 16-ounce can, cut up, stewed | ||
| Potatoes - 1 number, 16-ounce can, sliced, drained and cut up | ||
| Whole kernel corn - 1 number, 12-ounce can | ||
| Condensed tomato soup - 1 number, 10 3/4-ounce can | ||
| Lima beans - 1 number, 8-ounce can, drained | ||
| Salt | 1/2 Teaspoon | |
| Pepper - few dashes | ||
| Boned chicken - 2 numbers, 5-ounce cans, drained and cut up | ||
Directions
MAKING
1. In a saucepan, heat oil and cook onion wedges till tender but not brown.
2. Stir in un-drained stewed tomatoes, sliced potatoes, un-drained whole kernel corn, tomato soup, lima beans, salt, and pepper and boil the mixture.
3. Reduce heat; cover and simmer for about 10 minutes.
4. Carefully stir in the cut-up chicken; continue cooking till heated through.
SERVING
5. Arrange the soup into individual serving bowl and serve hot with toasted garlic bread.
1. In a saucepan, heat oil and cook onion wedges till tender but not brown.
2. Stir in un-drained stewed tomatoes, sliced potatoes, un-drained whole kernel corn, tomato soup, lima beans, salt, and pepper and boil the mixture.
3. Reduce heat; cover and simmer for about 10 minutes.
4. Carefully stir in the cut-up chicken; continue cooking till heated through.
SERVING
5. Arrange the soup into individual serving bowl and serve hot with toasted garlic bread.
Chef
