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  • Jefferson Adams
    Jefferson Adams

    Vegetable Beef Soup (Gluten-Free)


    Soups are one of my favorite things to make as the weather turns cool and the days get shorter. Nothing like the enticing aroma from a pot of soup simmering on the stove to make the whole house smell fabulous, and to make guests feel welcome.

    Rich, hearty, vegetable beef soup is one of my favorites. It's easy to make, nutritious and delicious. A steaming bowl of soup with a nice toasted slice of my favorite gluten-free bread, or a nice delicious chunk of gluten-free cornbread, and I'm in heaven.

    This recipe makes enough soup to feed about six people. You can freeze any leftovers and reheat later. This soup goes well with gluten-free noodles, rice, or even mashed potatoes, for those who like a robust meal.

    Ingredients:
    4 cups beef broth
    1½  pounds stew beef, cubed
    1 cup onion, sliced into small wedges
    1 cup celery, sliced
    3 carrots, peeled and sliced
    4-5 small potatoes, washed and cubed
    1 large can crushed tomatoes (28 ounces)
    1 tablespoon sugar
    1 teaspoons salt, or to taste
    ½  teaspoon freshly ground black pepper, or to taste
    ½  teaspoon crushed rosemary
    ½  teaspoon ground thyme
    ½  teaspoon ground marjoram
    1 Bay leaf
    Splash of red wine, optional
    1 cup frozen peas, optional
    1 cup frozen corn, optional

    Directions:
    In a large soup pot, add cubed meat, chopped onions, sliced celery, carrots, potatoes, beef broth and canned tomatoes. Add marjoram, rosemary, thyme and bay leaf, cover. Simmer for 5 hours.

    If adding frozen vegetables and red wine, do so during the last 30-45 minutes of simmering.

    If the soup is too thick, thin with beef both to get the desired consistency. This soup also freezes well, and is delicious when reheated.


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    I cooked this soup this evening, including the peas, corn, and wine, and it was wonderful. I made only one change, and that was to add a couple handfuls of shredded cabbage, which my mother always said was her secret to the best beef vegetable soup.

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    This is a regular in our home as it'/s my picky husband's favorite Soup. I've made it at least a dozen times, sometimes with wine and sometimes without. Always delicious!

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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