Saturday, May 16, 2009

WF/ GF Beef Vegetable Soup

My primary rule for food budgeting is no meat over $1.99 lb. That means whenever ground round is on sale for $1.59 at our neighborhood store I buy the freezer full. This recipe came about as a creative use for all that ground beef. Though the weather is getting warmer, we're still having rainy cold days that are perfect for a tasty soup with garlic toast.

WF/ GF Beef Vegetable Soup
1 lb ground round or chuck
1 tablespoon gluten-free beef bouillon granules
2 or 3 tablespoons corn starch, depending on how thick you want this
1 15 oz can each (do not drain liquids):
petite diced tomatoes
peas and carrots
cut green beans
1 - 2 cups water, depending on your personal preference

In 5-quart dutch oven, cook ground beef until brown. Drain fat except about 2 tablespoons. Add beef bouillon and corn starch to meat in pot, mix well. Stir in remaining ingredients and bring to boil. Reduce heat, cover, and simmer about 20-30 minutes. Serve with garlic toast made with wheat-free bread.

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