“This zippy stew is very easy and quick to prepare,” promises Bonnie Marlow of Ottoville, Ohio. “The hardest part is peeling and dicing the potatoes, and even that can be done the night before.” TIP: “Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day,” Bonnie recommends.
At the end of a long day, you want to put something quick, warm and substantial on the table for your family. This hefty Beef Vegetable Soup fills the bill and will have you out of the kitchen in no time flat!
D. M. Hillock - Hartford, Michigan
"I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."
"This is such an easy way to make a wonderful beef stew," beams Doris Sleeth of Naples, Florida. "You don't need to brown the meat first—just combine it with hearty chunks of carrots, potatoes and celery...and let it all cook together in a flavorful gravy. My daughter Karen came up with the recipe for her busy family."
Our family loves this hearty stew. I like to serve steaming helping in old-fashioned soup plates with thick crusty slices of homemade bread. To get the 11 cups of chopped cabbage for this stew, you'll need to start with a small head of cabbage, about 2 to 2-1/2 pounds. Or for quicker prep, substitute coleslaw mix from the produce department.—Karen Ann Bland, Gove, Kansas
"I created this chunky soup when looking for something inexpensive and easy to make," recalls Sandra Castillo of Sun Prairie, Wisconsin. The thick and hearty mixture is chock-full of ground beef, potatoes and baby carrots.
You only need five ingredients to fix this thick and flavorful stew. It's so easy to make and always a favorite with my family. I top bowls of it with a sprinkling of shredded cheese. —Teresa D'Amato, East Granby, Connecticut
Using leftover brats hurries along the preparation of this satisfying stew from Deborah Elliott of Ridge Springs, South Carolina. "When time is short, this flavorful combination is so good and so easy, I usually have all the ingredients handy," she adds.