Appetizers / Soups / Salads

Cheryl's Version of Brunswick Stew is for Dinner.

Cheryl's Version of Brunswick Stew takes 60 minutes to prepare.

Cheryl's Version of Brunswick Stew takes 60 minutes to cook.

Cheryl's Version of Brunswick Stew makes 12 servings.

The ingredients for Cheryl's Version of Brunswick Stew are:

*Corn: Green Giant Niblet Whole Kernel Corn, 2 cup or one can 16 oz.
Peas, canned, 2 cup or 1 can 16 oz.
Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container), 520 gram(s) or 2 cans 16oz each
Chicken Thigh, 1.50 lbs thigh, bone and skin removed cooked and shredded.
Swanson Chicken Broth 99% Fat Free, 2 cup
*Baked Pototoe - small, 2 serving baked, and mashed
Crushed Tomato (can) 2 28 oz cans.

Here is how you make Cheryl's Version of Brunswick Stew:

Cook chicken thighs, and shredded with fork. Cook or bake potatoes and mash them, leave aside to thicken soup. Put chicken, peas, corns, tomatoes, beans and broth in a Dutch oven (5 quart). Then fold in mashed potatoes. Season with salt, pepper, and basil to taste. Let cook 45 minutes to an hour until desired thickness. Serving Size: Makes 12 one cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user CHERYLPEARL253.

The nutritional information for Cheryl's Version of Brunswick Stew is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 148.5

• Total Fat: 1.1 g
• Cholesterol: 8.0 mg
• Sodium: 586.7 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 6.3 g
• Protein: 8.3 g