 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
Ingredients:
2 pounds ground chuck |
1 small sweet onion, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
3 (14-oz.) cans low-sodium beef broth |
3 (29-oz.) cans mixed vegetables with potatoes, rinsed and drained |
3 (14 1/2-oz.) cans diced new potatoes, rinsed and drained |
1 (15-oz.) can sweet peas with mushrooms and pearl onions, rinsed and drained |
2 (26-oz.) jars tomato, herbs, and spices pasta sauce |
1 (14 1/2-oz.) can diced tomatoes with sweet onion |
Directions:
1. Cook ground chuck and onion, in batches, in a large Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, pepper, and beef broth; bring to a boil.
2. Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.
3. Note: For testing purposes only, we used Classico Organic Tomato, Herbs & Spices Pasta Sauce.
|
|