This soup, stew, chowder, whatever you want to call it, is perfectly delicious all on it’s own. Frankly, if I make it when I’m sick, I don’t want anything else to go with it. However, when we have a little bit more of an appetite to satisfy, I will pair this up with a nice dinner roll or French bread and a tossed salad for everyone at the table. That’s how I know everyone is walking away filled up and happy. The soup is always the main attraction though! Check out what they are saying about this recipe over at Group Recipes:
“Easy, satisfying one-dish meal for an after-game party or a cozy family supper on a winter’s night.”
Now when I know I’m not going to have time to cook at night, I don’t hesitate to throw this in my slow cooker.
Ingredients
1 lb ground sirloin
3 15.5-oz. cans black-eyed peas (undrained)
1 cup diced onion
1/2 cup green pepper, diced
1 10.5-oz. can Campbell’s condensed beef broth
2 10-oz. cans Hunt’s diced tomatoes with green chiles
1 1/2 cups Uncle Ben’s instant white rice
1/2 cup water (plus more as needed)
Instructions
Cook rice as shown on the package.
In a large skillet over medium-high heat, crumble ground meat, add onion and green pepper. Stir often and cook until beef loses pink color, about five minutes. Drain.
Mix cooked meat and rice in a 5-qt. crockpot. Stir in diced tomatoes with green chilies, black-eyed peas and beef broth. Add enough water to cover.
Cook on Low setting 4 to 6 hours. Do not remove cover while cooking.
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Quick Tip: Ground beef can be used if you don’t have sirloin.
Thanks again to Group Recipes for this classic recipe.