Soup

Beef, Bean and Vegetable Stew is for Soup.

Beef, Bean and Vegetable Stew takes 20 minutes to prepare.

Beef, Bean and Vegetable Stew takes 240 minutes to cook.

Beef, Bean and Vegetable Stew makes 8 servings.

The ingredients for Beef, Bean and Vegetable Stew are:

2.0 tbsp Chili powder
1.0 cup, chopped Carrots, raw
0.25 cup Garlic
1.0 cup, chopped Onions, raw
16.0 oz London Broil
1.5 cup Del Monte Diced Tomatoes, No Salt Added
1.5 cup Bell peppers (Green, Red, Yellow, Orange)
4.0 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
1.5 cup Great Value reduced sodium black beans
1.5 cup Bush's Best Reduced Sodium - Dark Red Kidney Beans

Here is how you make Beef, Bean and Vegetable Stew:

Cook all ingredients in crockpot for 4 hours. Add spices to taste. Serving Size: Divide into 8 servings.Number of Servings: 8.0Recipe submitted by SparkPeople user WENDY2987.

The nutritional information for Beef, Bean and Vegetable Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 238.0

• Total Fat: 3.0 g
• Cholesterol: 50.0 mg
• Sodium: 417.7 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 8.2 g
• Protein: 27.2 g