Saturday, December 10, 2011
Recipes
Allergen-friendly Vegetable Beef Soup
1 to 1-1/2 lb. lean ground beef, browned and drained
1 can Campbell's beef bouillon soup (or 2 gluten-free bouillon, dairy-free cubes or 1 can beef broth)
2 cans Campbell's tomato soup
2 cans of water (or more as needed)
1/2 tsp. celery seed
Dash of pepper
3 carrots, peeled and sliced
3 potatoes peeled and cubed
1 small onion, peeled and diced
1 package of frozen corn
1 package of frozen lima beans
1 can of green beans, drained
Salt to taste
Put all in crock pot and cook on low all day or put in a Dutch oven and cook on low until the potatoes and carrots are tender.
Recipe courtesy of Sabrina Ballenger
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