Lots-a-Veggies Stew Recipe
"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.
* 10 Servings
* Prep: 10 min.
* Cook: 5 hours
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
Directions
* In a large skillet, cook beef, onion and garlic over medium heat
until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker.
Stir in the remaining ingredients. Cover and cook on low for 5 hours or
until vegetables are tender. Yield: 10 servings.
Nutritional Analysis: One serving (1 cup) equals 272 calories, 6 g fat
(2 g saturated fat), 21 mg cholesterol, 1,088 mg sodium, 40 g
carbohydrate, 9 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2
vegetable, 1 lean meat.
Lots-a-Veggies Stew published in Taste of Home December/January 2001, p9
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