INGREDIENTS
1/4 cup
almond milk
2
baking potatoes
5 servings
bell pepper
1 cup
carrots
2 stalks
celery
1 tsp
dried thyme
1 tsp
extra virgin olive oil
1 cup
frozen corn
1 tsp
garlic
1 lb
lean ground beef
1 cup
low sodium beef broth
1
onion
1 tsp
oregano
1 cup
peas
1/4 tsp
salt
1 tbsp
tomato paste
1 tbsp
unsalted butter
2 tbsp
white whole wheat flour
1 tbsp
worcestershire sauce