Slow Cooker Vegetable Beef Stew
Submitted by: Sugie
1 1/2 pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 28-ounce can crushed tomatoes
1 16-ounce package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil
Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours. Serves 10.

Top Secret Chili
Submitted by: KatjaGirl
1 pound of ground beef
1/2 cup onion, chopped
1/2 teaspoon of garlic powder
16-ounce can pinto beans
15 1/2-ounce can of kidney beans
28-ounce can diced tomatoes
6-ounce can tomato paste
2 to 3 teaspoons of chili seasoning mix
In a skillet, brown ground beef and onion until beef is thoroughly cooked. Stir in remaining ingredients and simmer 20 minutes or until heated through.

Minute Minestrone
Submitted by: Sugie
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1 15-ounce can diced tomatoes
1 15-ounce can cannelloni beans, drained
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
Salt and pepper to taste
Heat olive oil in a large saucepan. Saute garlic, onion, carrot and zucchini until tender. Add cabbage and continue cooking until cabbage is tender. Add remaining ingredients and cook over medium heat for 15 - 20 minutes.
The Skinny: Use light chicken broth.Instructions.

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