Slow-Cooker Stew

Here's one a little off season. You don't really think of stew for a summer meal, but why not. You can always turn up the AC and act like it's winter.

Lots-A-Veggies Stew
(10 servings - 1 cup each)

• 1 pound lean ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (16 oz) baked beans, undrained
• 1 can (16 oz) kidney beans, undrained
• 1 can (15 oz) butter beans, rinsed and drained
• 1 can (14 1/2 oz) beef broth
• 1 can (11 oz) whole kernel corn, undrained
• 1 can (10 1/2 oz) condensed vegetable soup, undiluted
• 1 can (6oz) 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
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon pepper

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 veggies are tender.

Nutritional Analysis:
Calories - 272
Fat - 6gm
Sat Fat - 2gm
Cholesterol - 21mg
Sodium - 1,088mg
Carbs - 40gm
Fiber - 9gm
Protein - 20gm

Diabetic Exchanges:
2 Starch
2 Vegetable
1 Lean Meat

**This is very high in sodium. You can probably lower it significantly by using low-salt or salt-free canned veggies and broth. Even the soup can be found in a low-sodium version. But keep an eye on any sugar content.**

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