Cheryl's Version of Brunswick Stew

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.5
  • Total Fat: 1.1 g
  • Cholesterol: 8.0 mg
  • Sodium: 586.7 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 6.3 g
  • Protein: 8.3 g

View full nutritional breakdown of Cheryl's Version of Brunswick Stew calories by ingredient


Introduction

I made my own version of this soup, it is kind of a dump recipe and the ingredients can change by what I have available in my cabinets. I made my own version of this soup, it is kind of a dump recipe and the ingredients can change by what I have available in my cabinets.
Number of Servings: 12

Ingredients


    *Corn: Green Giant Niblet Whole Kernel Corn, 2 cup or one can 16 oz.
    Peas, canned, 2 cup or 1 can 16 oz.
    Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container), 520 gram(s) or 2 cans 16oz each
    Chicken Thigh, 1.50 lbs thigh, bone and skin removed cooked and shredded.
    Swanson Chicken Broth 99% Fat Free, 2 cup
    *Baked Pototoe - small, 2 serving baked, and mashed
    Crushed Tomato (can) 2 28 oz cans.

Tips

When I plan to make this in advance, I put the chicken in the crock pot and baked the potatoes in the crock pot, once they are done, soup is easy to put together and serve.


Directions

Cook chicken thighs, and shredded with fork. Cook or bake potatoes and mash them, leave aside to thicken soup. Put chicken, peas, corns, tomatoes, beans and broth in a Dutch oven (5 quart). Then fold in mashed potatoes. Season with salt, pepper, and basil to taste. Let cook 45 minutes to an hour until desired thickness.

Serving Size: Makes 12 one cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user CHERYLPEARL253.