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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Use the leanest beef possible and drain the grease well. Peel potatoes and carrots and cut into desired-sized pcs. In large Dutch oven, brown grnd beef with the onion. Add in the potatoes, carrots and bouillon cubes and cover with water. Bring to a boil and then turn down to low and cook till potatoes and carrots are tender. Add in the corn and beans (including the liquid). Heat to a simmer. Serve right away or possibly allow to simmer longer if you wish. Season at the last minute. This recipe yields a very big pot of soup. Try freezing in individual portions.