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Lots-a-Veggies Stew

Lots-a-Veggies Stew
"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 ServingsPrep: 10 min. Cook: 5 hours

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
© Taste of Home 2013

2 of 2

Lots-a-Veggies Stew (continued)

Directions (continued)

  • cook on low for 5-6 hours or until vegetables are tender. Yield: 10
  • servings.
Nutrition Facts: 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.
© Taste of Home 2013