Soup Stew Receita

This surprisingly delicious and funky one-pot soup stew is the ultimate winter comfort food! Perfect for chilly evenings, this recipe is a hearty blend of savory flavors that men adore. Serve with your favorite cornbread (broccoli cornbread is a fantastic pairing!) and enjoy the ease of a meal that also freezes beautifully for future enjoyment. Get ready for a flavor explosion!

Preparo 20 min
Cozimento 55 min
Calorias 212.2 kcal
Proteína 29g
Avaliação Seja o primeiro
Soup Stew 38

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Equipe editorial de cozinha da Forktionary

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Soup Stew

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Como fazer Soup Stew

  1. In a large Dutch oven, brown 1 lb ground beef and 1 large onion (chopped) over medium-high heat. Drain off any excess grease.
  2. Add 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes (undrained), 4 cups beef broth, 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can pinto beans (drained and rinsed), 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-45 minutes, or until the flavors have melded and the stew has thickened slightly.
  4. Taste and adjust seasonings as needed. Serve hot with cornbread.

Nutrition Information (Approximate per serving)

Sodium

44 g

Sugar

9g

Fat

19g

Carbs

4g

Perguntas frequentes

Quanto tempo leva para fazer Soup Stew?

Soup Stew leva cerca de 75 minutos do início ao fim — aproximadamente 20 minutos de preparo e 55 minutos de cozimento.

Quantas calorias tem Soup Stew?

Soup Stew tem aproximadamente 212.2 calorias por porção, com cerca de 29 g de proteína, 4 g de carboidratos e 16 g de gordura.

De quais ingredientes preciso para Soup Stew?

Os principais ingredientes de Soup Stew são Minestrone Soup, Ranch Style Beans, Rotel Tomatoes, Italian Style Tomatoes, Ground Beef, Onion. Veja a lista completa com as medidas acima.

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