1. In a 4 to 5-quart slow cooker stir together beef, onion, tomatoes, broth, paprika, thyme, garlic, rosemary, and pepper.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. If using low-heat setting, turn cooker to high-heat setting. Stir in kale and beans. Cover and cook for 30 minutes more.
4. To serve, stir in vinegar.
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|Serving Size: 1 Serving (814g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 26 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 459.4mg||16 %|
|Potassium 1351.5mg||36 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 62.1g|
|Protein 10.5g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 345
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