Gluten Free Vegetable Soup
Come fall and winter, as the leaves change and the weather turns cold, nothing goes down as nice as a hot bowl of soup. Soup can be a snack, side dish or a whole meal. It is great for leftovers (stored in the freezer) and is usually welcomed by neighbors (I always make a big pot which is more than we can eat).
This soup is super easy to make. It can be tweaked many ways by changing what vegetables you use.
Ingredients:
garlic - 2-3 cloves crushed and finely chopped
large yellow onion - about 2 cups of diced (diced is going to be equal size of all ingredients)
celery ribs - 1 cup of diced celery
large carrots - 1 cup of diced carrots
bell pepper - 1 cup de-ribbed and diced
new potatoes - 1 cup diced, peeled potatoes
1 baby zucchini (optional but it was in my fridge and fresh) - diced but before to cut out the inner white part and leave the green skin and tougher meat underneath otherwise it will be mushy in the soup
beans - 1 cup cooked beans (slightly undercooked or undersoaked, canned beans work but may get mushy)
28 oz can of whole peeled tomatoes (I use San Marzano) - pour off and reserve the liquid (you'll add it with the broth) and then take the tomatoes cut off the hard ends, clean out the seeds and then rough chop
1 tsp each of GF dried oregano and thyme
64 oz of GF broth (homemade, vegetable or chicken)
2 bay leaves
EVOO
kosher salt and pepper
Preparation:
Take the time to wash and dice all of the vegetables. By putting them out on the counter you make the cooking easy and more enjoyable.
Time to cook:
1. Heat a large stock pot over medium to medium high heat. Add about 2 tbsp of EVOO (enough oil to cover the bottom of the pot). Add the onions, carrots and celery. Season with a pinch of salt and pepper. Don't cook very long because we don't want to overcook the vegetables - about 45 - 60 seconds.
2. Next, add the garlic and the potatoes. Stir. Add in the peppers (I used 1/2 of a yellow and 1/2 of a red because that's what was left in my fridge. Add the optional zucchini.
3. Add the rough chopped deseeded tomatoes. Pour in the broth and the reserved tomato juice. Add the beans.
4. Add the bay leaves. Add oregano and thyme.
5. Cover and let simmer about an hour. Taste, taste, taste. The difference between a good soup and a great soup is the seasoning. Your tomatoes and broth with determine the amount of salt you need. Add a bit of salt and pepper at a time and keep tasting.
6. Remove the bay leaves and serve.
This goes great with a salad or sandwich. It is even good on its own with all of the fresh veg and the added protein and fiber of the beans.
Enjoy,
The Un-Gluten Guy
This soup is super easy to make. It can be tweaked many ways by changing what vegetables you use.
Ingredients:
garlic - 2-3 cloves crushed and finely chopped
large yellow onion - about 2 cups of diced (diced is going to be equal size of all ingredients)
celery ribs - 1 cup of diced celery
large carrots - 1 cup of diced carrots
bell pepper - 1 cup de-ribbed and diced
new potatoes - 1 cup diced, peeled potatoes
1 baby zucchini (optional but it was in my fridge and fresh) - diced but before to cut out the inner white part and leave the green skin and tougher meat underneath otherwise it will be mushy in the soup
beans - 1 cup cooked beans (slightly undercooked or undersoaked, canned beans work but may get mushy)
28 oz can of whole peeled tomatoes (I use San Marzano) - pour off and reserve the liquid (you'll add it with the broth) and then take the tomatoes cut off the hard ends, clean out the seeds and then rough chop
1 tsp each of GF dried oregano and thyme
64 oz of GF broth (homemade, vegetable or chicken)
2 bay leaves
EVOO
kosher salt and pepper
Preparation:
Take the time to wash and dice all of the vegetables. By putting them out on the counter you make the cooking easy and more enjoyable.
Time to cook:
1. Heat a large stock pot over medium to medium high heat. Add about 2 tbsp of EVOO (enough oil to cover the bottom of the pot). Add the onions, carrots and celery. Season with a pinch of salt and pepper. Don't cook very long because we don't want to overcook the vegetables - about 45 - 60 seconds.
2. Next, add the garlic and the potatoes. Stir. Add in the peppers (I used 1/2 of a yellow and 1/2 of a red because that's what was left in my fridge. Add the optional zucchini.
3. Add the rough chopped deseeded tomatoes. Pour in the broth and the reserved tomato juice. Add the beans.
4. Add the bay leaves. Add oregano and thyme.
5. Cover and let simmer about an hour. Taste, taste, taste. The difference between a good soup and a great soup is the seasoning. Your tomatoes and broth with determine the amount of salt you need. Add a bit of salt and pepper at a time and keep tasting.
6. Remove the bay leaves and serve.
This goes great with a salad or sandwich. It is even good on its own with all of the fresh veg and the added protein and fiber of the beans.
Enjoy,
The Un-Gluten Guy
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