• Got an issue of Southern Living Magazine (Jan 2009) and there was an article about Dutch ovens. (always wanted to know what one was considering I have so many recipes that call for one)!
  • The article was very informative, and had a wonderful recipe for this soup & I couldn't wait to make it! My father in law purchased me an incredibly beauiful red one by Martha Stewart at Macy's & let me tell you, it's my new favorite pot. Also, the soup was unbelievable, and has now become something I enjoy making atleast every other week. My family never gets tired of it. :)
  • Southwestern Stew
  • Makes: 6 Servings
  • Prep: 15 mins.


  • 1 lb. ground beef
  • 1 cup coarsely chopped onion
  • 2 garlic cloves, minced
  • 2 (16 oz) cans of light red kidney beans, rinsed & drained
  • 1 (15 oz) can of black beans, rinsed & drained
  • 1 (14.5 oz) can petite diced tomatoes and jalapenos, undrained
  • 1 (14.5 oz) can diced tomatoes & mild green chiles, undrained
  • 1 (14 oz) can beef broth
  • 2 cups frozen yellow & white whole kernel corn
  • 1 (1 oz) package of taco seasoning
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. chopped fresh cilantro
0 (Rated by 0 moms)
TYPE OF DISH Soup and Stew


  1. Toppings: Sour cream & chopped fresh cilantro
  2. Brown ground beef, onion, & garlic in a large Dutch oven over medium~high heat, stirring often, 10 ~ 12 mins. or until meat crumbles & is no longer pink & onion is softened, drain.
  3. Stir in kidney beans, next 8 ingredients, & 4 cups water. Bring to a boil over medium~high heat. Cover, reduce heat to low, & simmer 30 mins. or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.
  4. highly recommend 2 little dollops of the sour cream) Yummy!!


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