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This has become one of my weekly staples because it’s so easy to make and so very, very delicious. I use a frozen mix of broccoli, carrots, and water chestnuts for convenience, but the beauty of this recipe is that you can use any vegetables you like! Mushrooms, cauliflower, and leafy greens would all be wonderful additions.
You can also use any kind of meat you prefer. I’ve made this recipe with leftover chicken breast, thinly-sliced steak, ground beef, and shrimp. The only adjustment you need to make for something like shrimp or leftover meat that has already been cooked is to add it during the last 5 minutes of cooking instead of at the beginning with all the raw vegetables.
- Combine all ingredients in a large stock pot over high heat and bring to a boil.
- Reduce the heat to medium, cover the pot, and simmer for 20 minutes or until the vegetables are fork-tender and the meat is cooked through.
- Serve hot.