Even though Spring is in the air and the days are getting warmer, here in the Ozarks, the nights can still have a bit of a nip. Just ask any of us who live in a valley, on top of a mountain, or by the lakes, once the sun goes down it can get a tad chilly. With that thought, this month’s recipe comes to us from the lovely and talented Briahna Brett-Perkins from the Bretts Show. Like with her busy life, raising a family & performing in the show, sometimes you want something hearty but not too time consuming for supper.
| Passive Time | 10 minutes to simmer |
| Servings |
people
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- 1 1/2 lbs Hamburger or Turkey Browned & Drained
- 1 Medium onion diced Cooked with the Meat
- 2 Stalks Celery Chopped Cook with the Meat
- 2 Cans Vegetarian Vegetable Soup
- 2 Cans Pork & Beans Retain the cans for later.
- 1 Cup ketchup or to taste
- 2 Tbsp Worcestershire Sauce or to taste
- 1/2 Cup Brown Sugar or to taste
- Salt & Pepper to taste
Ingredients
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Combine the meat, onions, & celery to brown. Drain and replace on stove. On low heat pour in the soup, beans, 2 cans of water, ketchup, & Worcestershire sauce. Add salt & pepper to taste. Allow soup to simmer for about 10 minutes or so to allow all the flavors to blend. Top with oyster crackers, grated cheese, or serve with a grilled cheese sandwich and enjoy.
When you're done filling yourself up with all this goodness, if there is any left, allow to cool and cover & store in the fridge. The next day the flavors will develop even more! Or make ahead a complete batch and store to eat the next day.
