Sunday, October 31, 2010

Vegetable Soup : Gluten-Free & Delicious!

Vegetable soup is one of my favorite soups to make.  I have made this soup long before Shawn was diagnosed, and with careful attention to a couple ingredients, it is deliciously gluten free.  I keep the spices the same but switch out different vegetables occasionally.  (Like peas instead of corn,  lima beans instead of kidney beans, those kind of swaps.)

It was cold and windy the other day and I got in the mood for a warm bowl of vegetable soup. So, off to the grocery we went to get what fresh vegetables we could find and suitable frozen or canned others.  This is the delicious result.


5-6 medium potatoes (diced)
1 bag of carrots (peeled and sliced)
1 large sweet vidalia onion (diced)
1/2 a bunch of celery (sliced thin)
1 bunch fresh parsley
2 cans diced tomato
1 can cut green beans
1 can lima beans
1 can of corn
26 ounces Swanson Chicken Stock
26 ounces water
1/4 cup ketchup
2 tablespoons minced garlic
2 teaspoons dried basil
1 tablespoon italian seasoning
1 teaspoon ground sea salt
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1 tablespoon sugar
2 tablespoons extra virgin olive oil

I begin by adding the olive oil to the bottom of my stock pot.  Then the onions, garlic, and celery.  cook over low heat until the onions start to soften.  Next is the easy part, add all other ingredients washing and dicing the fresh and rinsing the canned in a strainer.

When all ingredients are in the stock pot, bring to a boil, reduce heat and simmer stirring occasionally.  It takes a few hours to soften the vegetables.  We had this 3 days in a row.  Shawn's Mom came over for dinner on night number Two.  She, (out of character for her) got up and went and helped herself to seconds.  :-) 

This soup gets better the second and third days reheat.  Yummy!!


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