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

Ingredients
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

Instructions
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.