Chickenless Chickenish Stew

A tasty version that is cheaper, faster, and easier than regular stew. I used bacon drippings instead of olive oil when I made it the second time. It was quite tasty and very hearty.

Any type of bean really would work in here, the garbanzo are just a better color for chicken. Try adding beef broth and using kidney beans for beefy stew, just skip the cream soup and use Steak Seasoning in place of the chicken.

1/2 onion, chopped

1 stalk celery, sliced

2 carrots, cut into coins

olive oil

1 can garbanzo beans, drained (White beans work too but have more of a bean taste)

1 can corn, drained

1 c. frozen peas

1 can cream of chicken soup, undiluted (Or other cream soup that's vegetarian)

5 c. water

3 chicken bouillon cubes (Vegetarian imitation works just fine, still has the taste)

3 potatoes, peeled and cut into 1/2 inch cubes

1 1/2 tsp. McCormick Rotisserie style chicken seasoning

Large dash black pepper

1/4 c. flour

Saute onion and celery in oil until starting to get tender. Add carrots and saute 4 or 5 minutes more. Add water, chicken cubes, soup, corn, peas, beans, potatoes, and seasonings. Simmer until potatoes are tender. Mix flour and enough cold water together to form a thin paste. Stir that into the hot stew and cook, stirring, until thickened. 

Update - You can replace the cream soup with 1/2 c. milk with equally, if not more so, delicious results. 

The two different pictures are from different batches of stew on different nights. You can see I make it quite often.