Hot Pots: Beefy Stew and Chinese Noodle Soup

This came home on a nutrition sheet from my son's elementary school

Beefy Stew
Brown 1 1/2 pounds ground beef in a skillet and drain.  Place in a soup pot, and add 2 sliced potatoes, 2 sliced carrots, 1 bag frozen peas, 1 can tomato soup and 1 cup water.  Bring to a boil.  Simmer for an hour or until the veggies are tender.

Chinese noodle soup
Heat 1 quart low sodium broth (vegetable, chicken or beef) in a large pot.  Add 1 cup cooked chicken or cubed tofu.  Stir in 1 can sliced water chestnuts, 1 can bomboo shoots, (drained), 1/2 cup snowpeas and 1/2 cup sliced mushrooms.  Cook 10 minutes.  Add 1 package thin chinese noodles (or spaghetti), 1 1/2 cups chopped bok choy or spinach and 1 tsp. sesame oil.  Cook 5 minutes longer.
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