I love this recipe (from BH&G) because everyone in the house eats it and therefore gets their serving of veggies for the day! And it couldn't be easier.
Ingredients:
1 lb boneless beef chuck, cut in cubes (I buy beef for stewing, already cut)
2 (14 1/2 oz.)cans diced tomatoes with basil, garlic and oregano (undrained)
28 oz. low sodium beef broth
1 (15 oz.) can cannellini beans, rinsed and drained
1 (15 oz.) can red kidney beans, rinsed and drained
1 C thinly sliced carrots (2 medium)
1/4 tsp. salt
1/4 tsp. pepper
1 C bowtie pasta
1 medium yellow summer squash, halved lengthwise and sliced
Grated parmesan (optional)
Directions:
In crockpot, combine beef (I've even put frozen meat directly in), undrained tomatoes, broth, cannellini beans, kidney bean, carrots, salt, and pepper. Cover and cook on low for 8-9 hours or high 4-4 1/2 hours. After completed cooking time, add pasta and squash to cooker (if using low setting...turn to high at this point). Cover and cook an additional 30-45 min until pasta is tender. Top with Parmesan if you'd like. Makes approx. 8 servings.
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