Southwest Bean Stew

A flexible stew that goes together fast. Can be done in a crock pot, or an instant pot.


Don't leave out the cream of mushroom soup. It mellows the flavors and improves the taste of the soup.

  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can corn, undrained
  • 1 can cream of mushroom soup
  • 2 cans cream of tomato soup
  • 1 cup salsa
  • 1 can stewed tomatoes, cut up
  • 1 onion, chopped
  • 2 carrots, shredded
  • 3 ribs celery, chopped
  • 1 lb hamburger or chorizo
  • 1/2 stick of butter
  • 1 TBSP chili powder (or more to taste)
  • 1/2 tsp cumin (or more to taste)
  • 1/2 tsp salt (to taste)
  • sprinkle seasoning salt to taste
  • 1 cup water

Break up the meat on the bottom of the pot. Pour the water over it. Put the beans and corn into the pot, and then dump the creamed soups over that. DO NOT STIR!!!

HEY! I SAID DON'T STIR IT! The meat needs to cook without being disturbed, especially if you are doing this in an instant pot.

Add the rest of the ingredients.

Cover, and cook either on low for 8 hours, or on high for 4 hours if using a crock pot, or on medium pressure for about 20 minutes if using an instant pot.

Substitute ingredients if you like, it is very flexible. As long as you have the condensed soups in there, and the beans and meat, and seasonings that work well together, it will turn out. We've done this a number of ways.

Serve with cornbread, biscuits, or cheese toast.

VARIATION: Use Cream of Chicken soup instead of tomato, and cut up chicken instead of the hamburger.



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