In an iron skillet and olive oil and brown beef. Add beef, chicken broth, diced tomatos, parsley, oregano, and thyme to crock pot. Add salt and pepper to taste. Stir to combine
In same skillet add more olive oil and saute onion and celery until soft, 5-10 minutes. Add garlic and saute for about 30 seconds. Add onion, celery, and garlic to crock pot.
Add cabbage, green beans, corn, potato, and carrots to crock pot. Add enough water to cover ? of the contents. Cover, cook on high for 6 hours.
I like this with lots of vegetables and depending on what looks good in the store there may be more of one vegetable than another. Options I have used include sweet potatos and cubed butternut squash.
Sometimes I leave out the oregano. Sometime I add some turmeric
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|Serving Size: 1 Dozen (682g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (28%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 1068.7mg||37 %|
|Potassium 853.2mg||22 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 21.6g|
|Protein 11g||16 %|
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Calories per serving: 202
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