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:
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