End of Summer Hamburger Veggie Stew

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Susan

Miss Sheila, Jennifer Bruce. Steve Hall and Shotgun Red!

4 to 5 large sliced tomatoes

1 small can tomato Sauce

2 cups beef broth

2 lbs ground beef 85/15

1 chopped onion (use less for low carb)

2 cups green beans

2 zucchini

2 yellow summer squash

1 tbs garlic powder

1 tbs garlic Salt

2 tbs parsley

½ tbs ground red pepper

salt & pepper to taste

In a skillet, brown up ground beef with onion until cooked. Season with garlic salt, garlic powder, salt and pepper.

In the crock-pot add in sliced/chopped tomatoes, green beans, the rest of the onion, zucchini, summer squash, and any additional veggies you might like (corn, carrots etc.) You can also use frozen or canned vegetables. Add the cooked ground beef into the crock-pot.

Then add in 2 cups of beef broth and one can of tomato sauce. Cover and cook on high for four hours or on low for six hours. ( cook until vegetables are done) That's it, it's ready! You can also garnish with toppings such as cheese, sour cream and even crackers.

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