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Home / Recipes / Soups & Salads

Lots A Veggies Stew

Soups & Salads

Lots A Veggies Stew

A vegetable-packed stew bursting with color and flavor—uses whatever’s on hand, making it perfect for cleaning out the fridge and eating healthy.

Ingredients

  1. 1 pound ground beef
  2. 1 medium onion, diced
  3. 2 garlic cloves, minced
  4. 1 (16 ounce) can baked beans, undrained
  5. 1 (16 ounce) can kidney beans, rinsed and drained
  6. 1 (15 ounce) can butter beans, rinsed and drained
  7. 1 (14.5 ounce) can beef broth
  8. 1 (11 ounce) can whole kernel corn, undrained
  9. 1 (10.5 ounce) can condensed vegetable soup, undiluted
  10. 1 (6 ounce) can tomato paste 1 medium green pepper, diced 1 cup sliced carrots
  11. 1 cup sliced celery
  12. 2 tablespoons chili powder 1 teaspoon dried oregano 1 teaspoon dried thyme
  13. 1 teaspoon salt
  14. 1/2 teaspoon dried marjoram 1/2 teaspoon pepper

Directions

  1. 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.

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