prep 10 minutes cook 5 hours

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 (15 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

In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5 hours or until vegetables are tender. yield: 10 servings.