6 servings (1 1/2 cups each)
Ingredients:
16 oz lean beef, cubed
1 small onion, chopped
2 tsp minced garlic
2 cups mushrooms, sliced
2 large carrots, sliced
15 oz canned beans, divided, rinsed and drained
1 1/2 cups fat free beef broth
14.5 oz canned crushed tomatoes
1/2 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
Directions:
Lightly spray a large skillet and saute, over medium high heat, the beef, onions, garlic and mushrooms until the beef is browned. Add to a slow cooker.
Add the rest of the veggies and half the beans. Place the remaining beans in the blender. Add 1/2 cup beef broth to the blender and puree. Add the mixture to the slow cooker. Add the remaining beef broth, oregano, thyme salt and pepper.
Cover and cook on high for 3-4 hours or on low 6-8 hours.
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