"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.
- 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
- 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.
Originally published as Lots-A-Veggies Stew in Taste of Home December/January 2001, p9
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Reviewed Oct. 15, 2011
"I found this recipe in the Taste of Home magazines and have made it several times. The whole family really enjoys it."
Reviewed Jan. 24, 2009
"no meat suppose to be in this catagoy"