Cook with Barb

This was made for people who were gluten-free. 

Serves 20

• 1 litre Organic Vegetable Stock
• 2 jars Organic Passatta
• Sprinkle of each dried: Oregano, Basil, parsley, Thyme, Marjoram, Mint, Tarragon!, Garlic Powder
• 40 gluten-free thin sausages
• 1 cup of each Organic Vegetables: Zucchini,  Mushroom,  Celery,  Carrot,  Wombok, Red Onion
• Light pinch Sea Salt
• Light Pinch Pepper
• 1tb EVOO

Method:

1. Chop vegetables into even size pieces. 
2. Cook the Sausages in frypan with the oil. Chop each Sausage into 4 pieces
3. In large pot add everything except sausages together. Mix and stir well.
4. Cook until vegetables are tender but not mushy.
5. Return sausages to pot to heat through.

Other people brought

• Chicken Cream Casserole
• Salad
• Garlic Bread