lots a veggies stew
Lots A Veggies Stew
Juicy chicken simmered with fresh tomatoes, garlic, and herbs. Light yet full of flavor, this stew is great over rice or crusty bread.
Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 (16 ounce) can baked beans, undrained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can butter beans, rinsed and drained
- 1 (14.5 ounce) can beef broth
- 1 (11 ounce) can whole kernel corn, undrained
- 1 (10.5 ounce) can condensed vegetable soup, undiluted
- 1 (6 ounce) can 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
- 1/2 teaspoon dried marjoram 1/2 teaspoon pepper
Directions:
- 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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