Recipe courtesy of Kathleen Daelemans
Show: Cooking Thin
Total:
22 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately.

Cook's Note

Use any veggies you can get your hands on, frozen corn, green beans and peas are fine. Anything you have hanging around, if they're already cooked, the cooking time is cut back.

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