Crockpot Vegetable Stew

SERVINGS | 4 – 8 (depends on amount of veggies you put in)
SOURCE: based on Kris Andrews’ stew recipe

2 cans tomato soup
1 can cream of mushroom/potato/whatever soup
1 envelope onion soup mix
1 can white beans or chickpeas, rinsed and drained

Include any of the following (the more the better)

  • Green beans (1 can, drained, or 1 small bag, frozen)
  • Corn (1 can, drained, or 1 small bag, frozen)
  • Mushrooms (fresh and sliced, or 1 can, drained)
  • Carrots (cut into bite sized pieces)
  • Broccoli (cut into bite sized pieces)
  • Cauliflower (cut into bite sized pieces)
  • Any other veggies you’d like in your stew
  • 1 or 2 small potatoes, peeled and cut into small chunks

Pour all ingredients into crockpot. Mix thoroughly – you want enough veggies so this is chunky. Don’t worry about not having enough liquid; the veggies will contribute liquid to the stew as they cook down. Cover. Let cook 6-8 hours at low-medium heat. When veggies are tender, serve warm.