Ingredients and Weight:
- 2 (12 ounces) cans corned beef, diced
- 1 (15 ounces) can diced tomatoes, undrained
- 1 (15 ounces) can yellow corn, undrained
- 1 (15 ounces) can black beans, rinsed and drained
- 1 (4 ounces) can diced green chiles, undrained
- 1 (10.75 ounces) can condensed tomato soup
- 1 (15 ounces) can kidney beans, rinsed and drained
- 1 (15 ounces) can lima beans, rinsed and drained
- 1 (15 ounces) can pinto beans, rinsed and drained
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large pot or Dutch oven, combine all ingredients.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until stew has thickened.
- Serve hot with crusty bread or cornbread.
Nutritional Information:
- Calories: 450 per serving
- Protein: 30 grams
- Carbohydrate: 60 grams
- Fat: 20 grams
Dish Characteristics:
- Hearty and filling
- Flavorful and savory
- Suitable for a crowd
- Easy to make and requires minimal preparation
User Comments:
- "This stew is delicious and comforting, perfect for a cold winter day."
- "I love the combination of flavors in this dish. It's a great way to use up leftover corned beef."
- "My family loved this stew! It's now a regular in our dinner rotation."
- "I added some extra vegetables to mine, like carrots and potatoes. It turned out great!"
- "I made this stew for a party and it was a huge hit. Everyone came back for seconds."
Special Precautions and Tips:
- If you don't have canned corned beef, you can use leftover homemade or store-bought corned beef.
- You can adjust the seasonings to your taste. Add more cumin, oregano, salt, or pepper if desired.
- If you want a spicier stew, add a pinch of cayenne pepper.
- Serve the stew with a dollop of sour cream or yogurt for extra flavor.
