Up until the event of the Gluten-Free Expo on April 11th, we will be posting healthy gluten-free recipes for you to enjoy! We would love to hear any thoughts that you have on these recipes – do you think it’s something you’d like to try? If you tried it, what did you think? Are there any great-tasting modifications you made? We would also love to see pictures of how your recipe turned out.
Since Punxsutawney Phil, unfortunately, just predicted a longer winter season for us this year, we hope you enjoy this mouthwatering beef vegetable soup over the next several weeks!
2 small potatoes, peeled and diced
2 cups carrots, sliced
1-2 pounds ground beef (you can also use leftover beef pot roast, for example)
2 (15 ounce) cans diced tomatoes
1 (12 ounce) can bag frozen corn
3 cloves garlic, chopped
2 cups water
Cook ground round until brown. Add all ingredients to a Crock-Pot. Cook on low for 4-6 hours, until carrots and potatoes are tender.