The digital eBook version of this bestselling cookbook is on sale this week only!
Click the book cover above, select your eBook reader and download, or click one of the handy links below...
Here's a sample recipe from the cookbook...enjoy!
Very Veggie-Bean Soup
Shared by Michelle Tallman from Lacey, Washington, this recipe will warm up those crisp fall days.
14-1/2 oz. can diced tomatoes
2 carrots, peeled and sliced
2 stalks celery, sliced
1/2 onion, diced
1-1/2 c. frozen cut green beans
15-1/2 oz. can kidney beans, drained and rinsed
32-oz. container vegetable broth
1-1/2 c. cocktail vegetable juice
salt, pepper and Italian seasoning to taste
1 c. orzo pasta, cooked
Granish: grated Parmesan cheese
Combine tomatoes with juice, vegetables, beans, broth and juice in a slow cooker. Add seasonings to taste; mix well. Cover and cook on low setting 8 to 10 hours. Stir in pasta just before serving; heat through. Ladle into bowls and sprinkle with Parmesan cheese. Serves 4 to 6.
Don't have an eReader? That's okay...you can still get a copy.
Download one of the free reading apps from Amazon
or Barnes & Noble and it's like having an eBook reader
right in your computer or your phone!