Description

It's that time of year when warm, comforting soup is a must. This shipwreck stew is made with simple ingredients that you may already have in your fridge and pantry. It's delicious, economical and can be ready in a little over an hour.

Ingredients

• 2 lb. ground beef
• 5-7 potatoes, peeled, thinly sliced or cubed
• 1 large onion, thinly sliced or finely chopped
• 5-7 stalks of celery, chopped
• 2 - 15.5 oz. cans dark red kidney beans, with liquid
• 2 - 15 oz. cans whole kernel corn, with liquid
• 2 - 14.5 oz. cans diced tomatoes, with juice
• salt and pepper, to taste

Steps

1. In a large pot, cook and crumble the ground beef over medium-high heat until no longer pink; discard excess grease.
2. In the same large pot, layer in this order: ground beef, potatoes, onion, celery, beans, corn, and tomatoes. Season with salt and pepper.
3. Cook on medium-high heat until it starts to boil; cover; reduce heat to medium-low; simmer until all vegetables are tender, about 45 minutes, stirring occasionally.