Dad Stew
This recipe was inspired by the ingredients my dad would pull from the cupboard and throw into a stew together when he had to cook supper.
The goal is to have a base of cream of [blank] soup. Cream of Mushroom is my favorite in this recipe. Then make sure the soup has some beans, vegetables, and protein (such as imitation meat or real meat). Being a vegetarian, I always use a can of imitation meat (such as Worthington FriChik) or a bag of frozen imitation meat (such as Morningstar Griller Crumbles). The recipe is flexible to whatever you have in your cupboard.
Hint: If you shop specifically for this recipe, I suggest you buy the reduced sodium mushroom soup and/or beans and/or vegetables depending on how much salt you like in things.
The recipe below is the core recipe and then I list the recipe I made for the Megafest.
Dad Stew
- 2 cans Cream of [blank] Soup
- 2 soup cans of milk (rather than 4 as the back of the soup can says)
- 3 cans beans
- 2 cans of veges or 2 bags of steamer veges
- 1 can or bag of vegemeat
- spices to taste
Dad Stew, as made for the Megafest
- 2 cans of Reduced Sodium Cream of Mushroom Soup
- 2 soup cans of milk
- 1 can Pinto Beans (pour all the liquid in)
- 1 can Red Beans (pour all the liquid in)
- 1 can Dark Red Kidney Beans (pour all the liquid in)
- 1 bag steamer veges: Green Giant Sweet Peas
- 1 bag steamer veges: Green Giant Sweet Niblets Corn
- 1 can Worthington FriChik (pour all the liquid in)
- 8oz bag of shredded cheddar cheese
- 6 cloves of garlic
- McKay's Beef Seasoning to taste
- McKay's Chicken Seasoning to taste
- black pepper to taste
Cook the steamer bags for 4 minutes rather than the 5-6 minutes the packaging says.
Combine everything in a pot. Heat for a while. It doesn't have to boil, nothing needs to be sterilized. But the longer you simmer it the better the flavors blend.
