Mulligan stew is a free-for-all and easy to make delicious hearty soup crammed with meat and vegetables in a tasty beef broth.
INGREDIENTS
- 1 1/2 15 oz cans of peas, with the liquid
- 1 cup (235 ml) water
- 1 12 oz can corned beef, minced
- 1 medium onion, minced
- 12 oz (340 g) or about 2 1/2 cups tomato ketchup
- 1/4 teaspoon salt
- 1 1/2 teaspoons pepper
DIRECTIONS
- Combine the peas with their liquid and the water in a pot and set it over medium heat. Bring it to a simmer.
- When the peas are simmering, add the corned beef, onion, and ketchup. Stir it all together, then stir in the salt and pepper.
- Lower the heat to its lowest setting, cover the pot with a lid, and let it cook for at least 1 hour. Stir it a few times throughout cooking, but mostly leave it be.
- When the soup has cooked as long as you like, taste it and add more salt or pepper if desired, then serve it forth.
