Ground Beef Summer Veggie Stew

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 376.8

Total Fat: 22.7 g
Cholesterol: 68.0 mg
Sodium: 596.8 mg
Total Carbs: 22.3 g
Dietary Fiber: 5.4 g
Protein: 21.0 g

View full nutritional breakdown of Ground Beef Summer Veggie Stew calories by ingredient

Introduction

We had an abundance of zucchini and squash and i was looking for an easy way to use them up. This is an easy weeknight meal and leftovers are great for lunches the next day. You can also add just about any other fresh vegetable to this for added flavor. Broccoli tastes great in this! We had an abundance of zucchini and squash and i was looking for an easy way to use them up. This is an easy weeknight meal and leftovers are great for lunches the next day. You can also add just about any other fresh vegetable to this for added flavor. Broccoli tastes great in this!

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 5

Ingredients

Ground beef, lean, 1 lb.

Onions, approximately 3 cups, sliced

Zucchini, 2 medium, thin sliced

Summer squash (this can be yellow or green tint squash), 2 cups, thin sliced

1 can Diced Tomatoes (with or without seasonings) - DO NOT DRAIN

1 can Mixed Vegetables - DO NOT DRAIN

1 can Cream of Mushroom Soup

Directions

Brown ground beef and onions in a large skillet or soup pot. Add sliced zucchini, summer squash and diced tomatoes. Cook until the zucchini and squash start to get soft. Add the cream of mushroom soup and the mixed vegetables (with liquid) to the pan. Stir gently and let simmer for about 5 minutes.

Add salt and pepper or other seasonings to taste.

Number of Servings: 5

Recipe submitted by SparkPeople user SHEPHERD0348.