Sunday, February 11, 2007

Vegetable soup

I've been wanting to post some of my recipes. so here we go. I had planned to stop for some ingredients for other meals at Walmart on the way home form church, but when we pulled into the parking lot, I realized that I'd left my wallet at home (Brian was home sick.) So I needed to come up with something healthy and quick, and my freezer and frig weren't looking very promising. When I asked Brian what type of thing he felt like he could eat, he said tomato soup. All regular canned tomato soup has wheat in it, so I set out to improvise.


Hearty Vegetable Soup

  • 2 cans or 4 cups chicken broth
  • 1-2 can(s) Hunts organic diced tomatoes with basil, garlic, and oregano
  • 1 can corn,drained
  • 1 can green beans,drained
  • 2 carrots peeled and coarsely grated
  • 1 cup cooked pinto beans
  • 1 cup bionaturae gluten-free fusilli
  1. Blend broth and tomatoes in blender, if your kids won't eat chunky tomatoes or you like smoother soup.
  2. Add remaining ingredients and simmer until noodles are cooked.
  3. Serve with gluten-free cornbread.

This is very easy to improvise. You can eliminate the beans or trade them for a different kind. I keep cooked frozen beans in the freezer and just dumped some in, but you could use canned. If you don't have gluten-free noodles (or need them), you can substitiute regular noodles, rice, or just skip it. I used 1 can of tomatoes, but two would have made a "soupier" soup - ours was more like stew. I also used buillion cubes for the broth, because I was out of canned and frozen.

1 comment:

Kelly said...

This looks fantastic!