Cook this hearty stew in a slow cooker for a super easy dinner.
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2 cups finely chopped cooked ham
1 cup frozen pearl onions, thawed
1 cup water
2 medium (1 cup) carrots, thinly sliced
1 (32-ounce) can beef broth
1 (10-ounce) package frozen cut green beans, thawed
1 (8-ounce) package dried lentils
12 teaspoon dried marjoram leaves
5 ounces (1 14 cups) shredded Cheddar cheese
STEP 1
Combine all ingredients except cheese in 4-quart slow cooker. Cover; cook on High heat setting 3-4 hours.
STEP 2
To serve, place 2 tablespoons cheese in each individual soup bowl. Ladle soup over cheese.
Most legumes can be stored indefinitely, but are best used within 1 to 2 years of purchase. Date and store legumes in airtight glass or plastic containers in a cool, dry place.
Beef stew recipes may come to mind first when you're looking for warm and comforting main dish recipes. But chicken stew recipes also fit the bill, and bean stew is hearty and healthful as well. Slow cooker beef stew adds convenience to the mix. Try one of these full-bodied stews for your next wintry weeknight dinner.
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