CAMP STEW

Living in Texas, I had never heard of "Camp Stew".  Even when we moved to Alabama in the early 80's, I never heard of it.  Now in the last five years, I have had plenty.  Now, I am not saying that I don't want anymore, though.


Growing up, my mother would always make a roast on Sunday for our dinner and then on Monday, we knew that we would be getting "Homemade Vegetable Soup".  You never knew what would be in it, but it was guaranteed to be awesome.  My mother could make it in the  summer as well as the winter.
I don't make roast as much as she did, because, for some reason our youngest girls don't like it.  I really don't know what their problem is.


So now, I make camp stew and our 18 year old can not seem to get enough of it.  I decided that it was time that I share the recipe with you.  It is so easy to make.  All you need is a can opener and the required cans and I prefer a crock pot.


Recipe:
Large can of cubed potatoes
can of rotel tomatoes (I use the mild at times and also the original)
can of corn
can of Lima beans
can of Brunswick Stew (I use Castleberry)
can of barbecued pork ( now I always used Castleberries, but I have not been able to find it any more, so I began to use two cans of the large chicken breast, added a little barbecue sauce)
Worcestershire sauce

THIS IS AFTER MY CHILDREN TOOK HALF OF THE STEW.  

Open the cans, dump it all in to the crock pot or large pan and heat.  Serve with crackers and you have a great meal.