Lots-A-Veggies Stew

• 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.

ground beef, onion, garlic, beans, kidney beans, butter beans, beef broth, whole kernel corn, vegetable soup, tomato paste, green pepper, carrots, celery, chili powder, oregano, thyme, salt, marjoram, pepper

Taken from www.tasteofhome.com/recipes/lots-a-veggies-stew/ (may not work)