Lots-a-Veggies Stew Recipe

5 2 1
Publisher Photo

Lots-a-Veggies Stew Recipe

Read Reviews
5 2 1
Publisher Photo
"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.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 hours
MAKES:
10 servings
TOTAL TIME:
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 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

Nutritional Facts

1 cup: 272 calories, 6g fat (2g saturated fat), 21mg cholesterol, 1088mg sodium, 40g carbohydrate (0 sugars, 9g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.

  • 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
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forLots-a-Veggies Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gasbarmama User ID: 1484762 48852
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."

MY REVIEW
357753 User ID: 1283640 34834
Reviewed Jan. 24, 2009

"no meat suppose to be in this catagoy"

Loading Image