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Found 15 results

  1. 11/29/2018 - What do United States senators have that you don’t? Well, aside fro a plum job in the Capitol, they have regular access to this glorious bean soup that happens to be delicious, easy to make, and gluten-free. The soup’s ingredients include creamy navy beans, pig knuckle meat, butter, and chopped onion. It’s sure to be a big hit as a side to your next fall or winter dinner, or as a lunchtime meal by itself. Ingredients: 2 pounds dried white navy beans, cleaned and rinsed 1½ pounds smoked ham hocks ½ stick butter 4 quarts water 1 large russet potato 3 cups chopped yellow onion 3 teaspoons kosher salt ¾ teaspoon black pepper ⅓ cup chopped fresh flat-leaf parsley Directions: Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato. Stir into soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Top with parsley, as desired. Read more about this famous bean soup at the US Senate website.
  2. Celiac.com 11/20/2018 - This soup is not fancy, but it is easy to make and super versatile. You can mix and match vegetables to your heart’s content. It makes a great addition to your fall and winter slow cooker recipe box. Basically, just chuck everything into a slow cooker and come back later to dinner. Ingredients: 6 cups chicken broth 1 large onion 4 medium red potatoes, cubed 2 medium carrots, peeled and sliced ½ head of broccoli, cut to bite sized chunks Nice handful of spinach, chard, or mustard greens 1 medium zucchini, cut to ½ inch slices 4 cloves garlic, chopped or minced 2 tablespoons dry white wine A few sprigs of fresh sage or dried herbs de Provence OPTIONAL: Shredded chicken Directions: Chop and sauté a large onion and a few cloves of garlic and a tablespoon or two of olive oil. When onions are translucent, place in slow cooker pot or a large stockpot. Wash, peel, and chop the potatoes, carrots, broccoli, greens, and squash, and add them to the pot. Add chicken broth and white wine. Season with salt and pepper, and dried herbs. Cook in a slow cooker or stove top until the vegetables are soft, then use an immersion blender to blend to your desired level of chunkiness. If you have no immersion blender, then blend small batches of a cup or two at a time to desired chunkiness. Season to taste with salt and pepper, then serve with greek yogurt. To upgrade, add a swirl of olive oil and garnish with toasted pumpkin seeds or other seeds.
  3. Celiac.com 11/27/2018 - If you’ve ever been to the highlands of Peru, then you might have tasted versions of this delicious and simple quinoa soup that is a common staple of local restaurants in the region. It’s a simple and highly versatile recipe, so add or subtract vegetables, as desired. Ingredients: 5 cups chicken broth 5 cups water 1-1½ cups cooked quinoa 3 cloves garlic ½ onion, diced 1 teaspoon oregano 1 teaspoon cumin 1 pinch chili powder 1 cup coarsely shredded carrots 1 cup zucchini, diced 1 cup sliced celery, diced Celery leaves Directions: Prepare quinoa ahead of time. Sauté onions until clear. Add garlic in the last moments and sauté until fragrant. In 5- to 6-quart slow cooker, combine cooked onions, garlic, chicken, carrot, celery, and other vegetables. Add spices. Gradually stir in broth and the water. Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Add a few celery leaves, as desired. When vegetables are tender, but firm, stir in cooked quinoa, and serve hot.
  4. Celiac.com 11/17/2018 - This soup works great as a dinner starter. It also works great as a full meal when paired with a salad and some good gluten-free bread. Pair it with half a sandwich for a great lunch. The recipe works great if you happen to have leftover chicken in the fridge. If not, you can use rotisserie chicken or leftover holiday turkey. Ingredients: 2½ cups chopped cooked chicken 5 cups chicken broth 5 cups water 1 cup cream 1 medium onion, chopped 2 cups sliced fresh mushrooms 1 cup coarsely shredded carrots 1 cup sliced celery One 6 - ounce package long grain and wild rice mix 1 teaspoon salt 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon dried parsley 1 teaspoon Italian seasoning Celery leaves, as desired Directions: Sauté onions in a skillet over medium heat until translucent. In 5- to 6-quart slow cooker, combine translucent onions, cooked chicken, mushrooms, carrot, celery, cream, rice mix, celery leaves, and the spices. Note: Beware of the spice packet that come with the wild rice mix. Use it only if you are certain it is gluten-free. If you use the packet, omit the other spices. If not, use the spices listed. Gradually stir in the chicken broth and the water. Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve warm.
  5. Celiac.com 10/02/2018 - With fall looming just over the horizon, we’re taking moment to share our six most popular gluten-free soup recipes. These delicious gluten-free soups have satisfied thousands of hungry gluten-free eaters, and they make great go-to recipes. They will help to anchor your gluten-free eating through the cold winter months. Make extra and freeze for a quick reliable gluten-free meal at home or on the fly. Just heat it up and dig in! Celiac.com’s Six Most Popular Gluten-Free Soup Recipes are: Gluten-Free Easy Chicken Soup This gluten-free chicken soup will have you coming back for more. Perfect for a cold day, or for a day when you have a cold. Just Like Lipton's Onion Soup Mix (Gluten-free) This gluten-free version of good old Lipton’s Onion soup is one of my favorites. Make it ahead of time, and store for instant soup goodness. Works for all those recipes that call for Lipton’s soup. Great for dips, etc. Blend with yogurt for a great low-cal dip. Gluten-Free Split Pea Soup What’s cold weather without good split-pea soup? This tasty gluten-free version of traditional pea soup will have you wishing for a cloudy day. Gluten-Free Vegetable Beef Soup This hearty vegetable beef soup will help nourish you body and soul. Really Good Gluten-Free Potato Soup This rich, hearty delicious potato soup will warm your tummy and make your mouth smile. Gluten-Free Creamy Tomato Soup When you need a good, creamy gluten-free tomato soup, this recipe is your new best friend.
  6. Jefferson Adams

    Gluten-Free Tuscan Soup

    Celiac.com 01/13/2018 - To you and me, it may be Tuscan Soup, but to the sonorous, lyrical Italians, it is known as Zuppa Toscana. Whatever language you speak, it means a warm, satisfying and delicious meal. Ingredients: 1 pound mild Italian sausage 1 can white or navy beans, drained 2 quarts chicken broth 6 potatoes, sliced thin 1 teaspoon crushed red pepper flakes 6 slices bacon, cut to ½ inch strips 1 large onion, diced 4 cloves garlic, minced 1 cup heavy cream ¼ bunch fresh spinach, washed, with stems removed Directions: Heat a stock pot over medium heat. Add the Italian sausage and red pepper flakes and cook until well-browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same stock pot over medium heat until crisp, about 10 minutes. Drain bacon fat, leaving a few tablespoons of drippings with the bacon in the bottom of the pot. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the pot with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream, the cooked sausage, and the beans, and heat well. Mix the spinach into the soup just before serving.
  7. This is a simple squash some from my mothers recipe, I personally make it with just chicken bone broth, and it is great on a cold day. Can be made with Vegtable Broth instead like Pacifics and no meat for a vegan version. 1-2 cup chopped turkey or chicken 5 tender zucchini sliced or chopped (mexican squash also works) 1/2 cup onion chopped 1/2cup - 1 can diced tomatoes 1 garlic clove crushed 1 tsp cumin salt and pepper to taste 1. Heat the turkey/chicken in 2 cups water to a boil to make stock and let simmer 5 mins 2. Add in all other ingredients and heat on medium til bubbling 3. Turn to simmer and close lid cooking until the squash is tender. I like to serve this garnished with a bit of sliced cilantro, protes chips or beanito chips, my mother always would serve this with corn tortillas.
  8. Vegan Low Carb Taco Soup 8-10 servings HUGE POT 1/2 a onion chopped 1 red bell pepper chopped 2-3 cloves chopped garlic 2 packages Upton Chili Lime Jack Fruit (https://thrivemarket.com/uptons-chili-lime-jackfruit-carnit…) 1 cup Tomato Sauce 2 cups Stock of Choice (https://thrivemarket.com/pacific-foods-organic-simply-stock…) 2 Cups Water 1 Can Petite Diced Tomatoes 2 Bags Miracle Noodle Rice Cooked and strained (https://thrivemarket.com/miracle-noodle-miracle-shirataki-r…) 3 tbsp Taco Seasoning 2 tsp Cumin 16oz of shredded lettuce (I got the shredded from my local grocery store) 1. Saute your garlic, onions, bell peppers over medium high heat til they are tender and start to caramelize 2. Add your jack fruit getting all the seasoning sauce out of the packages and break it up with a ladle while stirring it in well so the chunks break up and look like shredded meat 3. Now add the Tomato Sauce, Stock, Water and bring to a boil then add in your Tomatoes, Seasoning, cumin, and the Miracle Rice and Simmer on medium stirring for 5-7 mins. 4. Add the entire bag of lettuce and stir it in wilting into the soup. Taste and see if you desire more salt or more seasoning. I serve this topped with a vegan cheese shreds and salsa with Benito chips and have some avocado on the side. BTW Miracle Rice is best bought in bulk through their own website for best pricing, I get it by the case when I can. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25
  9. Creamy Butternut and bacon soup This soup is great for recovery. Older recipe I used to live on 1 chopped onion of choice (360g) 2 tbsp minced garlic 2-4 chopped Strips of turkey bacon (Vegan Version sub in 2-4tsp of liquid smoke if you wish to keep that smokey flavor or omit) 4 cups almond or cashew milk (use 2 cans coconut milk and 1 cup water for a richer version) 1 1/2 tbsp thai curry paste of choice 3 1/2 tsp powdered ginger or 3 tbsp minced fresh dash of salt 2 1/2-3lbs butternut squash chopped (you can buy the pre cubed ones by the lb at walmart) 2tsp lime zest 2tbsp lime juice 3 tbsp PURE Maple syrup or agave 1 12-16oz package of frozen spinach 1. Saute the onion bacon, and garlic in a bit of oil in the bottom of the pot til soft and releasing a nice aroma (7-10mins) 2. Add the milk, curry paste, ginger, salt, squash, lime zest, lime juice, and syrup, and bring to a boil 3. Boil uncovered for 10-15mins til the squash is soft then turn off the heat 4. Either transfer to a blender or use a hand blender to puree it smooth. 5. Return to heat add the spinach bringing it back to a boil stirring it in. This soup is great either hot or cold I like garnishing it with a bit extra crispy turkey bacon or almond cheese melted in.
  10. Celiac.com 10/10/2017 - If you're looking for a delicious, easy to make meal that is perfect for the start of fall, this slow-cook chicken vegetable soup is just the thing. Ingredients: 2 chicken thighs, skin removed 1½ cups zucchini, halved lengthwise and sliced 1 cup yellow onion, chopped 1 cup celery, chopped 4 large cloves garlic, chopped 3 thyme sprigs, fresh 1 tablespoon chopped fresh sage 2 tablespoons vegetable oil 8 cups unsalted chicken broth 3 large carrots, diagonally sliced (2 cups) 2 large parsnips, peeled and chopped 3 cups chard, chopped ½ cup uncooked wild rice 2 teaspoons kosher salt 1 teaspoons black pepper 2 tablespoons fresh lemon juice Directions: Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a large slow cooker. Cover and cook on high until vegetables have slightly softened, about 10-12 minutes. Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add chicken thighs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Remove chicken thighs from slow cooker. Cut meat from bones and shred meat. Discard bones, or freeze them for stock. Return meat to slow cooker. Stir in chard, wild rice, salt, pepper, and zucchini. Cover and cook on low about 1 hour, until rice is tender. Discard thyme sprigs. Stir in lemon juice to taste. Serve.
  11. Celiac.com 05/10/2017 - Leave it to the Greeks to combine the deliciousness of both chicken and lemon into a rich, amazing soup. Here is a version that is both gluten-free and sure to please. Ingredients: 
 8 cups chicken broth 1 cup diced, cooked chicken meat 8 egg yolks ½ cup gluten-free chicken soup base or broth ½ cup fresh lemon juice ½ cup carrots, shredded ½ cup onion, chopped ½ cup celery, chopped ¼ cup butter ¼ cup potato starch (as rue, to thicken) ½ teaspoon ground white pepper 1 cup cooked white rice 16 slices lemon fresh cilantro sprigs, as desired. Directions: In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil, then simmer for 15-20 minutes. Mix the butter and the potato starch into a rue, and slowly add it to the soup mixture. Simmer 10 minutes more, stirring frequently. Beat the egg yolks in a mixing bowl. Slowly stir a little hot soup into the egg yolks. Return the entire egg mixture to the soup pot, and heat a few more minutes. Stir in the chicken meat and rice. Ladle hot soup into bowls and garnish with lemon slices, and cilantro, as desired.
  12. Celiac.com 03/11/2017 - Need some broccoli cheddar soup? Need it to be gluten-free? Here's a gluten-free copycat of that much-loved broccoli cheddar cheese soup, made famous by the much-loved food chain Panera. You're welcome. Ingredients: 2 cups milk
2 cups chicken stock 
2 cups coarsely chopped broccoli florets 1 cup carrots, cut to matchstick size 2½ cups shredded extra-sharp Cheddar cheese
 2 tablespoons butter 
½ large yellow onion, chopped
 ¼ cup melted butter 
¼ cup potato starch 
1 stalk celery, thinly sliced 
salt and ground black pepper to taste
 Directions: Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté onion in hot butter until translucent, about 5 minutes. Set aside.
 In a jar, mix potato starch together with about ½ cup of the chicken stock. Cover with a tight lid, and shake until blended. In a large saucepan over medium-low heat, melt ¼ cup of butter Gradually pour milk, along with the potato starch mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until the mixture is thickened, about 15-20 minutes. Adjust thickness by adding water, or a bit more potato starch, as needed. Add broccoli, carrots, sauteéd onion, and celery; simmer until vegetables are tender, about 20 minutes.
 Stir Cheddar cheese into mixture until cheese melts. Mix well. Season with salt and pepper to taste.

  13. Celiac.com 12/06/2016 - A good butternut squash soup is a delight to the palate, and the perfect meal for a chilly fall day. This recipe combines more traditional ingredients for butternut squash soup with cream cheese for a rich, tangy goodness. Ingredients: 6 cups peeled and cubed butternut squash 1 package cream cheese (8 ounce) 1 quart chicken stock 3 tablespoons butter 1 medium onion, chopped 1 stalk celery, chopped 1 medium carrot, chopped 2 large potatoes, cubed ½ teaspoon dried marjoram pinch of ground cayenne pepper salt and freshly ground black pepper, to taste Directions: Melt the butter in a large pot, and add the onion, celery, carrot, potatoes, and squash. Cook vegetables, stirring a bit, about 5 minutes, or until lightly browned. Add enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer about 40 minutes, until all vegetables are tender. Add cream cheese, stirring until well blended. Transfer the soup to a blender, one cup at a time, until smooth. Be sure to leave plenty of air space in the blender, cover with a towel, and blend carefully. Return blended soup to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. Serve with your favorite gluten-free bread.
  14. Last year, when we were skiing, some people had the ingredients from a gluteny Cup of Noodles instant soup in plastic baggies. At the warming hut, they used the hot water and cups and made a little cup of soup. I would like to do something like this. I know I could use Knorr instant bouillon packets and that may be all I can do. I wanted to see if anyone had any ideas for little noodles that would cook in a minute with some hot water? Or little dried peas or carrot pieces? Any ideas? (me with my hot cup of soup hopefully)
  15. Its Soup and Chili Season! I thought we could share some of our favorite soup and chili recipes. I'll do the first: Cowboy Steak Soup 1 lb boneless sirloin steak, cut into 1in x1 x1/4 pieces) 1 teasp dried basil 1/2 teasp salt 1/4 teas pepper 2 garlic cloves, minced 1 tbsp. oil 2 (14 oz) cans beef broth (I used 1- 32 oz box of unsalted Kitchen Basics) 16 oz chunky salsa (I use Herdez medium if I want it a bit spicy) 2 cups frozen cut green beans 2 cups frozen skin on wedge style potatoes (or pre-cook some of you own potatoes) 1 can (15 oz) beans - Northern or pinto, rinsed 1 cup torn fresh spinach (this is not enough to make it taste spinachy) 1. Toss to coat - beef, basil, salt, pepper, garlic and oil. 2. Heat a pan over medium high heat, until hot. Add beef mixture. Stir and cook until the sides are browned but not thoroughly cooked. 3. Stir in the broth, salsa, green beans. Bring to a boil. Reduce heat and add the frozen potatoes and beans. Simmer 10 minutes. 4. When ready to serve, stir in the spinach and simmer for a couple of minutes to wilt it. Note: I used closer to 4 cups of potatoes and we ate them all and the left-over soup had no potatoes. I reheated the left-over with some more frozen potatoes and it worked great.
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