<<Disclaimer: Verify this information before applying it to your situation.>> A couple of wonderful recipes clipped from our local newspaper. Disclaimer - please ensure ingredients are GF, since brands depend on locale I am not including the brands I used. If you wish to know please send me a private e-mail. Thank-you. Hearty Hamburger Stew 1 1/2 lb. lean ground beef 8 beef boullion cubes (or equivalent) 2 large potatoes, peeled and cubed 2 large carrots, peeled and chopped 2 onions, chopped 2 celery stalks, chopped 3 tbsp tomato paste 1 can (28 oz.) stewed tomatoes 1 pouch vegetable soup mix 6 cups water salt and pepper to taste In a large stock pot brown beef. Drain excess fat. Add the remaining ingredients. Bring to a boil and reduce heat to simmer. Cook for two hours over low heat stirring occasionally. Season with salt and pepper. Vegetable and Rice Soup 3 cups sliced cabbage 2 celery stalks, chopped 1 medium onion, chopped 3 carrots, peeled and sliced 1/4 c. chopped fresh parsley 2 cloves garlic, minced 3 tbsp. vegetable oil 6 cups water 4 beef boullion cubes (or equivalent) 2 cans (16 oz.) stewed tomatoes 1 can (10 oz.) kernel corn 1/2 c. long grain rice 1 tsp. salt 1 tsp. oregano 1/2 tsp. pepper 1/2 tsp. thyme 1 can (16 oz.) red kidney beans In a large pot, over medium heat, saute cabbage, celery, carrots, onions, parsley and garlic in oil for about 5 minutes. Add remaining ingredients, EXCEPT kidney beans, bring to boil and cook, stirring occasionally for 10 minutes. Reduce heat and stir in beans. Simmer one hour. Season to taste. [log in to unmask] Karen Bulmer, Systems Analyst Capital Health Edmonton, Alberta