Best Southwestern Stew Pot Recipes

SOUTHWESTERN STEW POT

Southwestern Stew Pot image

Romping in the national forest amid tall ponderosa pines around our home gives my husband and our two little boys big appetites. They like this savory stew. Because I'm a busy firefighter, I often make it ahead and serve it when I need a meal in a hurry. -Linda Russell, Forest Lakes, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 cups water
1-1/2 cups chopped onion
1 cup salsa
2 garlic cloves, minced
1 tablespoon dried parsley flakes
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 teaspoon salt
3 medium carrots, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
1 can (4 ounces) chopped green chilies
Hot pepper sauce, optional
Hot cooked rice, optional

Steps:

In a 4-qt. Dutch oven, brown meat in oil over medium heat; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. , Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. Serve over rice if desired.

Nutrition Facts : Calories 293 calories, Fat 11g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 525mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

CROCK POT SOUTHWESTERN STEW

Crock Pot Southwestern Stew image

Sweet, Tasty, and Delicious! Variations on this soup are easy. Substitute cooked boneless chicken or Fajita sliced beef instead of ground turkey, then serve over white or yellow rice or angel hair pasta..

Provided by NormCooks

Categories Stew

Time 8h30m

Yield 20 serving(s)

Number Of Ingredients 16

Ingredients

2 cups vegetable broth, sodium free homemade if available
1 lb ground turkey or 1 lb lean ground beef, browned
2 lbs roma tomatoes, pureed
30 ounces corn kernels, 2 cans
2 cups cilantro, freshly chopped
2 cups onions, sliced into rings
1 cup bell pepper, large slices
2 tablespoons fresh ground black pepper
2 tablespoons spring onions, chopped for garnish
24 ounces tomato paste, low sodium if available
3 tablespoons chili powder
8 ounces fajita marinade, fat free low sodium if available
1 cup celery leaves, chopped
2 tablespoons ground ancho chili pepper
1/2 cup mushroom pieces
4 garlic cloves, minced

Steps:

Plan ahead. Make your own sodium free vegetable broth by saving the seasoned water anytime you boil or steam veggies. It will keep in your freezer for several months. Prepared broths available for purchase at the grocery store are not usually sodium free.
Puree 2 lbs of roma tomatoes in food processor. Slice onions into rings. Chop bell peppers into large slices.
Chop cilantro, then add all vegetables (except spring onions) to 5 quart crock pot with 24 ounces tomato paste. Sprinkle Fajita sauce, Chile powder, and Ancho Chile Pepper over vegetables. Add 2 cups sodium-free vegetable broth.
If you wish to reduce sodium content further, substitute 2 additional pounds of pureed roma tomatoes instead of using tomato paste. Soup will still have great flavor but be a bit less sweet with less sodium.
Cook in crock pot on LOW for 8 to 10 hours. Add browned turkey or lean ground beef anytime after 6 hours.
Top off with a few bell pepper rings and spring onions during last hour of cooking.

Nutrition Facts : Calories 131.7, Fat 2.9, SaturatedFat 0.7, Cholesterol 18.2, Sodium 394.1, Carbohydrate 21.9, Fiber 4.2, Sugar 6.8, Protein 8