Brownie Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 240.3
  • Total Fat: 10.4 g
  • Cholesterol: 39.1 mg
  • Sodium: 320.1 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 14.7 g

View full nutritional breakdown of Brownie Stew calories by ingredient
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Warm & very Filling ... and a great way to dress up canned goods! Warm & very Filling ... and a great way to dress up canned goods!
Number of Servings: 8


    1 lb ground beef
    1 onion - chopped
    2 cans Campbell's Healthy Request Chunky Vegetable Soup
    1 can diced tomatoes - no salt added
    1 cup frozen green peas
    2 oz. uncooked Whole Wheat Pasta
    (I used Healthy Harvest Rotini)
    Optional: garlic, salt, pepper, hot sauce, other seasonings per your preference


1. Brown ground beef (or turkey or chicken) with chopped onion in large stockpot. Drain well. Rinse if desired.
2. Add both cans of soup and can of tomatoes and stir well. Add 1/2 to 1 cup of water to provide additional liquid so that the finished soup will be the consistancy you like. Rember the pasta will absorb at least a cup of the liquid.
3. When soup comes to a boil, stir in the pasta. Elbow macaroni or mini-pastas are great in this. If using Rotini, I like to break them in half to have smaller pieces of pasta. Reduce heat if needed to keep soup at a low boil while the pasta cooks.
4. Add 1 cup of frozen peas (or peas & carrots) approximatley 5 minutes before ready to heat. Just long enough to heat through, but not become mushy.
5. Season with salt, black pepper, cayenne pepper, hot sauce &/or other herbs and seasonings per your family's preferences.

(I first made a version of this when in the Girl Scout Brownies in elementary school. We made it over a campfire and the flavor was fantastic!)

Number of Servings: 8

Recipe submitted by SparkPeople user ELAINEHN.

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