I got this recipe from a woman at our church, Lois Henry, when I needed a way to use up our bounty of home-canned tomatoes. My husband loves it, and I like that it’s easy to warm up for a carefree dinner in the winter months. —Marcia Clay, Truman, Minnesota

This was really easy and quite delicious. It take a bit to cut everything up, but still required little effort. I cut the recipe in half and still had plenty of leftovers so that we could freeze it. As others suggested, I used beef broth in place of water (and used a total of about 1 1/4C or so). Unfortunately I found that this (in addition to the added salt) was just too salty for me. It flavor was quite delicious but next time I’ll either get low sodium beef broth, or skip the additional salt. For me it only took about 25 minutes to cook everything, then an additional 15 minutes to get a good consistency for us.

To Make this Recipe You’Il Need the following ingredients:


  • 2 pounds ground beef – extra lean or ground turkey
  • 2 medium yellow onions, chopped
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 can Rotel tomatoes
  • 8 medium carrots, thinly sliced
  • 4 celery ribs, thinly sliced
  • 2 medium potatoes, peeled and cubed
  • handfull of fresh mushrooms
  • 1.5 cans low sodium beef broth
  • 1 to 2 tablespoons salt
  • 1 to 2 teaspoons pepper


Cook beef over medium heat; drain. Saute onion, carrots, mushrooms and celery; drain. Combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and potatoes are tender. Uncover; simmer 20-30 minutes longer or until thickened. Enjoy!

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