Vegetable Beef Soup

Vegetable Beef Soup


  • 1 lb Ground Beef (you can also use stew beef or pot roast)

  • 1 Medium Onion, Diced

  • 3 Cloves Garlic, Diced

  • 3 C Diced Potatoes

  • 32 oz Beef or Chicken Stock

  • 1 - 28oz Can Crushed Tomatoes

  • 1 tsp Italian Seasoning

  • 1 Bay Leaf

  • 1 tsp Salt

  • 1/2 tsp Black Pepper

  • 3-4 C Frozen Veggies (whatever you have on hand)

In a dutch oven, cook ground beef, garlic and onions over medium heat until browned. Drain off fat. Add potatoes, stock, tomatoes and seasoning. Bring to a simmer of medium/medium-low heat and cook for about 10 minutes. Add the frozen veggies and cook an additional 20 minutes (or until your veggies/potatoes reach desired tenderness). Makes 8 servings.

Gluten Free Garlic Bread

  • 1 loaf Schar GF Baguette

  • 4 Tbsp Vegan Butter

  • 1 Tbsp Garlic Powder

  • 1 tsp Parsley

Preheat oven to 350 degrees.

Cut baguette at an angle to create little toast pieces. I usually get about 6 toasts from each baguette. Lay out on a foil lined baking sheet.

In a small pan over medium heat, melt butter and stir in spices. Coat the cut face of each toast with the melted butter mixture. Bake for 10 minutes or until desired toastyness. :)

Triple Chocolate Cookies

Triple Chocolate Cookies

Liquid Mounds Bar Hot Cocoa

Liquid Mounds Bar Hot Cocoa