Alabama Stew (beef & veggie stew)

Growing up, my friends and I called this Alabama Stew because the recipe came from my Nanny - who lived in Alabama. Made perfect sense to us! :)

1 pound ground beef
diced onion
large can petite diced tomatoes
can of green (sweet) peas
can of cream style corn
3-4 medium potatoes, diced
3-4 medium carrots, peeled and sliced
can of tomato sauce (8 oz., I think)
salt and pepper to taste

Note: You can use a bag of frozen mixed vegetables instead of the peas and carrots. You will still need the cream corn for thickness.

Brown ground beef with onion; drain. Add all ingredients to slow cooker. Cook on low all day (6-7 hours). Serve with cornbread (homemade, of course).

This can be done on the stove top - just cook slowly and stir often so it doesn't stick. The slow cooker is just so much easier.

Southwest Chicken - Super Easy!

(from Taste of Home cookbook)

1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 jar (16 oz) mild salsa
4 boneless skinless chicken breasts


In slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange the chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-6 hours or until the chicken is tender.

Shred chicken with two forks and return to slow cooker; heat through.

Serve over rice or wrapped in flour tortillas, topped with cheese, sour cream and diced onions and peppers if desired.

Hearty Black Bean Soup...Lynne's Version

Original Recipe (from Taste of Home)

3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
1 medium onion, chopped
4 garlic cloves, minced
1 can (30 oz) black beans, rinsed and drained
2 cans (14 1/2 oz each) chicken or vegetable broth
1 can (15 oz) crushed tomatoes
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon hot pepper sauce (I omitted)

I ADDED/CHANGED THE FOLLOWING: 1 pound browned ground beef; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can kidney beans, rinsed and drained, an additional 1/2 teaspoon chili powder

In a 3-quart slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. (I think I cooked my about 7 hours or so and the veggies were done.)

Serve over hot cooked rice.