Lots-a-Veggies Stew Recipe

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"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.

This recipe is:

Diabetic Friendly

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Lots-a-Veggies Stew Recipe

Prep: 10 min. Cook: 5 hours

Yield: 10 Servings

10 300 310

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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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 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. 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.

Originally published as Lots-A-Veggies Stew in Taste of Home December/January 2001, p9