December 18: For a long time, Hannah wouldn’t eat soup. Recently, she has decided it is okay. This is the recipe that turned her around, and she requests it! Violet loves it as well, so I’ve been making it about every other week lately. Love a meal that’s healthy, easy and a hit with everyone!
This is adapted from a recipe I got from my mom. I simplified the ingredient list, and I think it tastes just the same as the original.

Beef and vegetable soup

1 lb. ground beef, browned
1 bag frozen mixed veggies (12-16 oz)
1 can petite diced tomatoes, undrained
1 onion, diced
1 carton beef stock (32 oz)
2 potatoes, peeled and diced
4 Tbs. butter
1/4 c. flour
Salt and pepper to taste

Put first six ingredients in a slow cooker and cook on low for 7-8 hours. An hour before serving, make a roux with the butter and flour and stir into soup. Then cook on high for another hour to thicken.

Conventional ingredients: around $8, $1/serving
With “upgraded” ingredients: around $12 (natural beef, organic veggies, organic beef stock), $1.50/serving

(I made this without the roux to be gluten-free)