Lentil Soup

I thought I would branch out and share a different recipe.  For those of you who have never had lentils, you should give them a try.  They are hearty, healthy and a great variation.  This soup is quick to fix and a great meatless option. Feel free to change up the spices to whatever you like! Check out Linda's Gluten Free Wednesdays for some other great soups and stews this month.

Lentil Soup

1 sweet onion, finely diced

2-3 carrots, shredded or finedly diced

 2 T. olive oil

1 1/2 c. red lentils, rinsed

6 c. chicken/vegie broth

1 1/2 t. cumin

1/2 t. coriander

1 t. sea salt

2-3 T. lemon juice

parsley or cilantro, chopped for topping

In a large soup pot, saute onion and carrot in the olive oil for 4-5 min.  Add lentils, broth and spices.  Bring to a boil, reduce to low and simmer 20-25 min., stirring occasionally.  Stir in lemon juice.  Remove from heat and serve.  Top with freshly chopped cilantro or parsley.

Gluten Free Minestrone Soup

It is soup season at our house.  I especially love soups I can put together in the morning and only have to add a finishing touch(pasta) before eating.  My life is chaotic, especially right before dinner!  This soup is easy to put together and good to eat.  Last year when I had surgery, a good friend brought me this delicious soup and it has been a favorite ever since.  I like "vegetarian style" - it really isn't vegetarian because I add lots of beef bouillon, but I don't love ground meat in my soups.  Either way you like it, is just fine.  For those of you who have used gluten free pasta, you know it will go mushy over time if it just sits in broth.  When I make this soup I take out 1/2 of it before I add the pasta, and freeze it in a gallon freezer bag.  When I go to use it, all I have to do is boil some pasta and we are set with a hearty soup.  I say this with just about every recipe, but use whatever ingredients/spices you like or don't like, make it is thick or brothy, let your imagination run wild!  This soup is naturally dairy and soy free!

Minestrone Soup

6 c. water

4 carrots, chopped

2 stalks, celery, chopped

2 sm onions, chopped

1-12 oz. can tomato sauce

1 qt. tomatoes, blended

1 ½ T. parsley

2 t. oregano

1 t. basil

1 T. sugar

2 T. beef bouillon, 3T. if using no meat(I like the Better than Bouillon Organic Beef)

½ lb. browned and drained sausage or ground beef(optional)

1 can green beans, drained (I usually use a handful of frozen)

1 can red beans, drained

½ pkg. Tinkyada gluten free pasta, cooked 2 min. less

In a large pot mix everything but green beans, red beans and pasta.  Simmer several hours(about 2) until vegies are tender.  Add beans and cook an additional 15 min.  Cook pasta according to pkg. directions, drain, and add right before serving.  This goes awesome with my dinner rolls.
*This is linked to Linda's Gluten Free Wednesdays, check it out for some great recipes!

Vegetable Beef Soup with Quinoa

My mom made this soup all growing up.  I put it off because she put barley in it and of course we can't eat barley.  I had some extra roast from dinner and decided I needed to reinvent the vegetable soup.  This is what I came up with and we loved it.  It is very filling and also healthy!  I made mine a little thicker, like stew, but just add more broth if you prefer it runnier.  Also, add the vegetables you like, leave out the ones you don't like - my choice of vegetables and numbers are just guidelines.  It has a pretty mellow flavor, so feel free to experiment and make your taste buds happy.  Have fun, you really can't ruin it. 

Vegetable Beef Soup

1 15 oz can tomatoes(blend)

6 c. water

3 T. beef bouillon

1/3 c. quinoa

Chunks of roast(cooked)

1 Onion, diced

3-4 medium potatoes, chunked

3 Carrots, sliced

2 Celery stalks, sliced

1-2 zucchini, quartered & sliced

1 handful of frozen corn

1 handful of frozen peas

1 handful of frozen beans

½ t. salt & pepper

1 t. oregano & parsley(optional)

In large pot combine tomatoes, water, bouillon, quinoa and roast.  Let simmer for 20 minutes.  Add in potatoes, carrots, onion, and celery and bring to boil, reduce to simmer and cook 15 min.  Add in remaining vegetables and simmer for 10 min.  Add salt, pepper and any spices.  Add more water & bouillon if you want a brothier soup.

Linda at gluten free homemaker is doing a seasonal soup roundup this month for "Go Ahead Honey It's Gluten Free."  Check out all the yummy soups.

*If you have never used quinoa before, this is a great recipe to try it out.  It doesn't add much taste, just nutrition.

**Whenever I have a roast, I just save a few slices, chunk them up, and then throw them in the freezer.  When soup time arrives you will be ready to go!  You really don't need a lot but it adds a lot of flavor.

Crock Pot Chicken Soup

Since winter is hopefully winding down, I thought I better post another favorite soup recipe.  This is great because there is nothing better than having dinner done in the morning!  I got this recipe from Karina at Gluten Free Goddess so check it out for the original recipe.  This will make a lot!  You won't think it will fit in your crock pot, but it will, just keep filling it up.  Use more or less of any of the vegetables or ingredients according to your likes.

Crock Pot Chicken Soup

Extra virgin olive oil, as needed

3-4 chicken breasts

8 cloves fresh garlic, chopped

Sea salt and freshly ground pepper, to taste

2 cups thinly shredded cabbage (I use cole slaw mix)

1 colored pepper,diced

1 yellow summer squash, diced

2 zucchini squash, diced

4 potatoes, diced

1 4-oz. can chopped green chiles

1 teaspoon rubbed sage

1 teaspoon each of: dried basil, oregano and parsley

Hot red pepper flakes, shake to taste

1 14-oz. can diced tomatoes

2 cups chicken broth, give or take

Drizzle some extra virgin olive oil into the bottom of a crock pot. Lay the chicken breasts in the bottom; top with garlic, sea salt and pepper.

In a large bowl, combine the shredded cabbage, pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.

Pour the veggies into the crock in an even layer. Pour on the diced tomatoes and add the chicken broth.

Cover and cook on high for 5 to 6 hours, until the chicken is tender.  Taste test and add any additional seasonings and serve.

Chicken Lime Soup

Sorry I haven't posted for a while but we have been the sick house for the last 2 weeks! We got hit with an awful version of croup and it went through 5 out of 7 of us!   Hopefully we are through and this better be it for the rest of winter!  We have had some great soups the last couple weeks.  There is something so refreshing about vegetables in soups, especially when you aren't feeling well.  Here is one of my favorites and keep checking back for more delicious soups to come.

Chicken Lime Soup

2 chicken breasts

2-4 limes

Olive Oil

Baste chicken with EVOO and squeeze one lime over.  Grill or Broil, cool - then dice.

6 c. chicken broth                     1 c. carrots, diced

1 c. red pepper diced               1 ¼ c. zucchini diced

2 garlic cloves                           1 c. tomato diced

½ c. celery diced                       ¼ c. fresh cilantro

Bring broth to simmer, add:  pepper, garlic, celery, and carrot.  Cook 15 min.  Add zucchini, cook 5 min.  Add back in chicken, lime juice, tomato – simmer.  Top with cilantro.

This goes awesome with these delicious rolls.