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JustCan

Favorite Soup Recipe?

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I want to make some soups to keep in the freezer. A lot of soups are thickened with flour and/or use noodles so I wasn't sure how some of my recipes would be if I made them gluten free.

Anyone have a favorite gluten-free soup recipe?

Thanks!

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Here are a couple of my favorites and they freeze really well. I always make up a big batch over the weekend and then freeze them and heat it up over my lunch break for a quick and easy meal.

Cuban-Style Pork and Sweet Potato Slow Cooker Stew

1 large sweet potato(es), peeled and cut into 1/2-inch dice (about 1 lb)

1 pound lean pork loin, cut into 1-inch pieces

14 1/2 oz canned diced tomatoes, with green chiles

1 medium garlic clove(s), minced

1/4 cup orange juice

2 medium scallion(s), chopped (green parts only)

1/2 tsp table salt

1/4 tsp ground cumin

1/4 tsp black pepper

1 1/2 Tbsp fresh lime juice

2 Tbsp cilantro, fresh, chopped

Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours.

Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid.)

Chili Recipe

3 (15

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In your recipes you can just substitute gluten-free alternatives, and your soups will turn out the same, nobody will even notice the difference.

Good substitutes for flour are light buckwheat flour (my choice), corn starch. You can use rice or corn noodles instead of wheat noodles.

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I want to make some soups to keep in the freezer. A lot of soups are thickened with flour and/or use noodles so I wasn't sure how some of my recipes would be if I made them gluten free.

Anyone have a favorite gluten-free soup recipe?

Thanks!

Hi 'JustCan',

.

How many would you like :lol:

.

Here's links to a few of mine.

.

Taco Soup

.

.

Cream of Tomato Soup

.

.

Beef Vegetable Soup

.

.

Broccoli and Cheese Soup

.

.

Chicken and Rice Soup

.

.

These are good to have to hand as we come into the Autumn (Fall).

.

Hope this is of some help.

.

Best Regards,

David

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Here's a major favorite of mine, adjusted for my location:

Beef and Vegetable Soup

3 T oil

1 1/2 to 3 lbs beef

1 very large carrot

1 medium daikon radish (you can substitute turnip, jicama, potato, yam or anything else you like)

4 large celery ribs

1 large onion

1 T gluten free flour

1 16 oz can of tomatos

2 cans beef broth

1 tsp salt

1/2 tsp thyme

1/4 tsp pepper

1 10 oz pkg frozen spinach

In a large pot (8qt) on med high heat, brown meat in oil. Peel and cut vegetables into 3/4 inch pieces (dice onion). Remove beef. Cook veggies in drippings until lightly browned. Stir in flour, cook 1 minute. Return meat to pot; add 6 C water, tomators with liquid, beef broth, seasonings. Bring to boil then simmer 1 1/2 hours or until meat is tender. (Skim and trim fat from meat if needed). Add spinach at the end.

You can add dumplings to this too, but I haven't tried this using a gluten-free dumpling recipe yet.

Adjustments: I don't use beef broth in cans, so I just add water. Seasonings are a bit weak. So add more of whatever you like. I add cardamom, about 1 tsp--it is wonderful in it, this is a hint from my Chinese friends. If you don't use canned broth, you will need to add more salt for sure. I use fresh spinach at the end. Lately I have been using fresh cilantro, added at the end. I add even more at the table. This is because the cilantro is really helpful for detoxing. The fresh greens turn bright green, and the color of this soup is great and appetizing.

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Davey, those look wonderful!!!

I have one stupid question, though--what's a kallo??? :blink:

Hi 'Fiddle-Faddle',

Sorry 'Kallo' is just a brand name of gluten-free stock cube's in Europe !

.

David

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I usually don't use recipes for soup. Instead just using whatever I happen to have handy. So it never comes out the same way twice. My last batch was super yummy because the onions I grew in my garden this year are really sweet.

I started with a couple of medium onions. I chopped them fine (daughter doesn't like large chunks of onion) and carmelized them in a bit of olive oil. I also added a couple of chopped carrots and a couple of ribs of celery. This was a chicken soup and I know it is not typical to do this with chicken soup, but I like the sweetness that it adds.

I then added a couple of cartons of chicken broth, some chopped, cooked chicken breast, a few cubed potatoes, some chopped red and yellow onions, and a few handfuls of finely chopped Swiss chard.

When those were tender, I added some leftover green beans and a can of kidney beans.

I often make a quick chicken and rice or noodle soup that my daughter loves using cubes of cooked chicken breast, boxed broth, frozen peas and sliced carrots and a bit of onion. Cook until the vegetables are tender. Cook the rice or noodles in a separate pot. Drain and add to the soup.

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I do "Lazy Mom's Soup" every time I buy a (gluten-free) rotisserie chicken.

Take the meat off the bones, cube it, and use for various and sundry purposes.

Take the bones, the juice, and the congealed glop on the bottom of the container and put into your trusty crockpot, along with water to cover, chopped or sliced onions, carrots, parsnip, 1 sweet potato, garlic, parsley, and dill.

Turn on high, drop the kids off at school, go to work, come home, and it smells just like Grandma's kitchen!

Drain through a fine mesh sieve, and either freeze or refrigerate so you can skim off the fat easily (unless someone in the house has a cold--chicken fat is actually really, really good for that, though for the life of me, I can't figure out why. But it is.).

Next day, skim fat, reheat enough for the family's dinner, add whatever you like (more vegies, rice, rice noodles, gluten-free matzo balls, egg drops and green onions, lemon and egg for Greek-style soup, etc), and watch everyone's colds disappear!

I always keep a bunch frozen for "emergencies."

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When making soups, stews or gravies that require flour, I always use sweet rice flour. It doesn't separate when refrigerated or frozen.

For a super quick and delicious Cream of Tomatio Soup, take a jar of Ragu Old World Sauce and add equal parts of milk, heat and then, if desired, keep adding more milk and taste test until its where you want it. Stirring in a tablespoon of butter before serving even makes it even richer tasting. Yum...Even my non gluten-free grandkids love Grandma's tomato soup

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you can keep this soup in the freezer for half a month

cheese burger soup

ingredients

1/2 PD. ground beef, cooked, drained

1/2 c. chopped onion

6 baby carrots, chopped

1 stalk celery, chopped

1/2 tsp. dried basil

1/2 tsp. dried parsly flakes

2 TBS. butter, divided

1 1/2 c. swansons chicken broth

3 golden potatoes, peeled, chopped

1/8 c. gluten free all purpose flour

1 c. velveeta, cubed

1/4 c. milk

1/2 tsp. pepper

1/8 c. sour cream

directions

1: in the same pan you cooked the meat in saute onion, carrots, basil, parsley in 1 TBS. butter until vegies are tender about 10 minutes, add broth, potatoes, meat, boil for 5 min, reduce heat.

simmer for 12 minutes or until potatoes are tender.

2: meanwhile in a small skillet melt rest of butter, stir in flour, add to soup cook on high for 3 minutes.

3: reduce heat to low, add cheese, milk, pepper, cook, stir until cheese melts,

remove from heat, stir in sour cream

note: best soup i ever had.

;)

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