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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
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
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
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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