Lots-A-Veggies Stew

SUBMITTED BY: Judy Page

"'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."

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PREP TIME	10 Min
COOK TIME	5 Hrs
READY IN	5 Hrs 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 pound ground beef
1 medium onion, diced
2 garlic cloves, minced
1 (16 ounce) can baked beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (14.5 ounce) can beef broth
1 (11 ounce) can whole kernel corn, undrained
1 (10.5 ounce) can condensed vegetable soup, undiluted
1 (6 ounce) can 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
1/2 teaspoon dried marjoram
1/2 teaspoon pepper

DIRECTIONS

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

FOOTNOTE

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.