Day 5 of Soup Week : Summer Stew. Yes, Summer.

Welcome to day 5 of Soup Week: Summer Stew. I know it’s November and there is no reason to even mention Summer. But, this soup does not have to be made only in the summer. It’s just a lighter soup. I found this recipe on Better Homes & Gardens

Summer Stew

Summer Stew

Summer Stew 1


  • 17 ounce package refrigerated cooked beef roast au jus
  • 8 ounce package peeled fresh baby carrots, sliced
  • 3 1/2 cups water
  • 1/2  16 ounce package refrigerated rosemary-and-roasted garlic-seasoned, diced red-skinned potatoes (about 2 cups)
  • 14 ounce can diced fire-roasted tomatoes with garlic
  • 1 tablespoon dried oregano.

Summer Stew 2

  • Pour juices from the beef roast into large saucepan or saucepan; set meat aside. Add carrots and 1 cup water to saucepan; bring to boiling. Reduce heat and simmer, covered, 3 minutes. Add remaining water, potatoes, tomatoes ,and oregano. Return to boiling; cover. Simmer until vegetables are tender. Break beef into bite-size pieces and add to stew; heat through. Season with salt. Serve.

Summer Stew 3

Enjoy! Jo xx

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