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Our Brunswick Stew
Our Brunswick Stew

Our Brunswick Stew

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 teaspoon s vegetable oil
1 1/2 cups cubed, frozen hash brown potatoes
1 cup frozen chopped onions
1 can (14 1/2 ounces) fat-free chicken broth
1 cup frozen corn kernels
1 can (15 ounces) lima beans
1 can (15 ounces) black-eyed peas
1 can (14 1/2 ounces) stewed tomatoes
3 cans (5 ounces each) white-meat chicken
1 tablespoon reduced-fat real bacon bits (not imitation)
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
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Let's Make It
1. Heat the oil in a 4 1/2 Dutch oven or soup pot over high heat. Add the potatoes and onions. Cover and cook for 4 minutes, uncovering to stir about every 30 seconds. (The potatoes will stick to the pot bottom.) Add the chicken broth and stir and scrape the brown bits from the pot bottom.
2. Add the corn, then cover and cook while opening the cans. Rinse and drain the lima beans and black-eyed peas and add them to the pot, then add the tomatoes and the chicken with its juice.
3. Stir in the bacon bits, sugar, Worcestershire, pepper, basil and thyme, then re-cover and bring to a boil, uncovering occasionally and stirring. Reduce the heat to medium-high and continue boiling, stirring occasionally, for 8 minutes. Serve at once.
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