LOTS-A-VEGGIES STEW

Lots-a-Veggies Stew image

"When I needed a no-fuss meal, I went through my pantry and refrigerator to create this catchall dish," recalls Judy Page, an Edenville, Michigan field editor.

Provided by Taste of Home

Categories Dinner

Time 5h10m

Yield 10 servings.

Number Of Ingredients 19

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Ingredients

1 pound ground beef
1 medium onion, diced
2 garlic cloves, minced
1 can (16 ounces) baked beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 can (14-1/2 ounces) beef broth
1 can (11 ounces) whole kernel corn, undrained
1 can (10-1/2 ounces) condensed vegetable soup, undiluted
1 can (6 ounces) tomato paste
1 medium green pepper, diced
1 cup sliced carrots
1 cup sliced celery
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt, optional
1/2 teaspoon dried marjoram
1/2 teaspoon pepper

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

Nutrition Facts : Calories 272 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 1088mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 9g fiber), Protein 20g protein. Diabetic Exchanges