Ingredients
3 4 baking potatoes: washed, peeled and quatered into big chunks
1 yellow onion chopped
1 large bell pepper chopped
3 cloves of garlic chopped
1 - 2 stalks of celery chopped
4 - 5 fresh carrots sliced
1 can of black beans drained and rinsed
1 can of Niblet corn
1 can of sweet peas
1 can of black eyed peas
1 can of whole green beans
1 can of lima beans drained and rinsed
olive oil
1 large can crushed tomatoes with seasonings
1 pound ground beef or turkey
1 -2 cans of mexican green chiles
1 can hot Rotel tomatoes and green peppers
2 - 3 cans of swanson's garlic flavored chicken broth
2 tsp red pepper flake
6 -10 dashes of Tabasco Sauce
salt and pepper to taste
Directions
In a large stock pot saute' onion, bell pepper, garlic, celery, carrots, and potatoes for about 5 minutes. Add your ground meat, red pepper flake, salt and pepper until the meat is browned.
Add the remaining cans of vegetables, broth, and ingredients. Bring up to a rapid boil for about 15 minutes stirring to make sure it doesn't scorch. Then simmer or about one hour or until all vegetables are tender. This is great served over rice or by itself with cornbread or crackers.
3 4 baking potatoes: washed, peeled and quatered into big chunks
1 yellow onion chopped
1 large bell pepper chopped
3 cloves of garlic chopped
1 - 2 stalks of celery chopped
4 - 5 fresh carrots sliced
1 can of black beans drained and rinsed
1 can of Niblet corn
1 can of sweet peas
1 can of black eyed peas
1 can of whole green beans
1 can of lima beans drained and rinsed
olive oil
1 large can crushed tomatoes with seasonings
1 pound ground beef or turkey
1 -2 cans of mexican green chiles
1 can hot Rotel tomatoes and green peppers
2 - 3 cans of swanson's garlic flavored chicken broth
2 tsp red pepper flake
6 -10 dashes of Tabasco Sauce
salt and pepper to taste
Directions
In a large stock pot saute' onion, bell pepper, garlic, celery, carrots, and potatoes for about 5 minutes. Add your ground meat, red pepper flake, salt and pepper until the meat is browned.
Add the remaining cans of vegetables, broth, and ingredients. Bring up to a rapid boil for about 15 minutes stirring to make sure it doesn't scorch. Then simmer or about one hour or until all vegetables are tender. This is great served over rice or by itself with cornbread or crackers.
