Beef stew turned into dinner soup
A jar of beef stew needs only water and a moment on the stove to become a proper soup for two. The vegetables and meat are already tender, so this is ready in the time it takes to warm through and taste for seasoning.
About 110 calories a serving, 9 g protein, 0 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 jar [about 570 ml] Rao's beef stew
Staples
- to taste salt
- to taste pepper
- Pour the entire jar of beef stew into a pot with 1 cup of water and stir to combine. Bring to a simmer over medium-high heat, then reduce to medium and let it bubble gently for about 10 minutes, stirring occasionally.
- Taste the soup and season with salt and pepper as needed. Ladle into bowls and serve.
Note To make it heartier, stir in cooked pasta or rice while the stew heats. Leftovers keep in the fridge for three days. Serve with crusty bread and a green salad or sharp pickled vegetables.
On the label
BEEF STOCK (BEEF STOCK, SALT), COOKED SEASONED BEEF (BEEF, WATER, SALT), POTATO, CARROTS, ITALIAN WHOLE PEELED TOMATOES, CELERY, TOMATOES, GARLIC, FLOUR (WHEAT FLOUR, AMYLASE, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CORN STARCH, ONIONS, OLIVE OIL, RED COOKING WINE (WINE, SALT), THYME, PARSLEY, SALT, BLACK PEPPER, BAY LEAF, BASIL.
Rao's, other soups, serving 454 g, package 16 OZ/1 LB/454 g. Ingredients as printed on the label.
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Cooks as beef, canned soup. Half of it left? Use up the beef.