Vegetable Soup

Vegetable Soup

3/4 cup dried Great Northern beans
3 cups water
1 cup onion, chopped
1 cup crushed tomatoes
1 cup tomato puree
1 1/2 cups carrots, sliced
1 1/2 cups potatoes, peeled & cubed
1 1/2 cups fresh green beans, broken into small pieces
1/2 cup gluten-free spaghetti
1 1/2 cups zucchini, sliced and quartered
1 leek, white part only, cleaned & sliced
1 tsp dried basil
1 Tbsp dried parsley
2 cups baby spinach, chopped
10 oz frozen peas
1/2 cup mushrooms, ground (opt)
1 1/2 cups chopped celery
3 qts GF vegetable stock



Soak beans overnight; drain. Cook in 3 cups of water for one hour;
reserve cooking water.

Sauté onion, garlic, and leek in 1/2 cup water.
Add crushed tomatoes and pureed tomatoes; cook for 3 minutes.
Add vegetable broth, carrots, potatoes, celery, basil and parsley;
cook for 15 minutes.
Add zucchini, green beans, Great Northern beans and cooking water.

Bring to a boil, cover, and simmer approx. 30 minutes.

Break spaghetti into pieces and add, along with spinach and peas.

Simmer until vegetables are tender; add sea salt and pepper to taste.

Tomato Soup

Tomato Soup


1 small onion, chopped
3 stalks celery, sliced
28 oz tomato sauce
2 1/2 tsp raw honey
1/2 tsp paprika
1/2 tsp basil
1/4 tsp freshly ground black pepper
3 Tbsp rice flour
2 cups GF vegetable broth
1/2 tsp sea salt



Place onion, celery, tomato sauce and seasonings in a large pot and
simmer for 15 minutes.

Pour half of the mixture into the Vitamix and puree on low speed, holding onto the lid tightly, until completely smooth. Repeat with the other half.

Blend the flour with some vegetable broth in the blender. Add to the original pot, heat for a minute or so , then whisk in the remaining broth until smooth. Stir in the tomato puree, add sea salt to taste, and simmer until slightly thickened, about 5 minutes.

Lentil Soup

Another favorite lentil recipe. :)

2-3 Tbsp extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp mild curry powder
2 c lentils, rinsed well
8 c GF vegetable stock
4-6 large carrots, peeled and sliced
3-4 stalks celery, sliced
4 cups thinly sliced spinach
2-3 Tbsp freshly squeezed lemon juice, opt.
2 tsp sea salt

Heat the olive oil in a large stock pot. Sauté onions for about 5 minutes. Add the garlic, ginger, and curry powder and sauté for a minute or so.

Add the lentils and stock. Add the carrots and celery, cover, and simmer for about 1 hour.

Turn off heat; add spinach, lemon, and salt. Stir and let sit for 5 minutes to allow the greens to soften.

Soothing Red Lentil Soup

I love red lentils as much as green, and this soup just hits the spot on a cold day.

Soothing Red Lentil Soup

2 - 3 Tbsp coconut oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp mild curry powder
2 cups red lentils, rinsed well
8 cups water or GF vegetable stock (or a mixture of both)
4-6 large carrots, peeled and sliced
4 cups thinly sliced spinach or chard
2 - 3 Tbsp freshly squeezed lemon juice
2 tsp sea salt

Heat olive oil in a large stock pot; sauté onion for about 5 minutes. Add garlic, ginger, and curry powder and sauté for a minute or so.

Add red lentils and water or stock. Add carrots; cover and simmer for 1 hour.

Turn off heat; add greens, lemon, and sea salt. Stir and let sit for 5 minutes to let the greens to soften.

Chickpea Soup

I don't think that this soup sounds particularly appealing but it's one of my favorites. Somehow, the ingredients just work together to create something delicious!

Chickpea Soup

1 small onion, chopped
4 ½ cups GF vegetable stock
1 garlic clove, pressed
1 lge tomato, diced
2 cups cabbage, shredded
1 potato, diced
¼ cup parsley, fresh, finely minced
2 cups cooked chickpeas
1 tsp paprika
1 tsp sea salt

In a large pot, cook onion in 1/2 cup stock until it is soft. Add remaining ingredients and simmer until potato and cabbage are tender, about 15 minutes.

Ladle 3 cups of soup into the Vitamix and blend until smooth. Return to pot, stir to mix, and serve.

Carrot Soup

Nick and I both love this soup. The kids, not so much. We don't complain about that. That just means that we get to go back for seconds!

Carrot Soup

2 qts GF vegetable stock

6 med carrots, sliced

2 lge onion, chopped

2 med red potatoes, peeled and chopped

1 cup celery, chopped

1 tsp cumin

1 tsp curry powder

2 Tbsp lemon juice

2 tsp sea salt

In a large soup pot, combine all of the ingredients except the lemon juice and sea salt. Bring to a boil, cover, and reduce the heat.

Simmer until the vegetables are tender, about 30-45 minutes. Add the lemon juice and sea salt to taste. Puree the soup in the Vitamix until completely smooth.

Enjoy!

Red Lentil Soup

2 cups onion, chopped
4 garlic cloves, peeled & minced
7 1/2 cups water
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
2 tsp sea salt
1 1/2 cups red lentils
Fresh parsley, opt.


Sauté the onion and garlic in 1/2 cup water in a large pot until the
onion is soft, about 5 minutes. Add the turmeric, cumin, ginger, black
pepper, and cayenne; cook for 1 minute.

Add the lentils and the remaining 7 cups of water. Bring to a boil, reduce the heat, cover
and simmer for 1 hour.

Stir in sea salt to taste. Puree in the Vitamix until smooth.

Garnish with fresh parsley before serving, if desired.

Celestial Stew

Celestial Stew is one of my favorites. As a matter of fact, I have a cold right now and I'm craving it big time! Too bad I don't have the energy to make it!

I don't know if my kids would eat it, especially in light of the fact that they tend to go running in the opposite direction at the sight of a single pea. :) Maybe they'd eat it if I tried putting dumplings on top...



Celestial Stew

2 lbs potatoes, peeled & cubed
2 28-oz cans Muir Glen tomatoes, chopped, with liquid
2 med onions, diced
3 med carrots, sliced
1 10-oz bag Cascadian Farm frozen sweet corn
1 10-oz bag Cascadian Farm frozen sweet peas
1 qt vegetable broth
2 Tbsp garlic powder
2 tsp dried oregano
2 tsp dried basil
1 tsp dried rosemary
2 bay leaves
1 tsp dried thyme
1/2 tsp rubbed sage
1 Tbsp fresh parsley, minced
2 tsp sea salt

Boil the potatoes until soft, about 25 minutes.

Drain, and add the tomatoes and juice.

Add the onion, carrots, corn, and peas.

Stir well and cook for 5 minutes.

Add the remaining ingredients and cook, uncovered, on low for about two hours.

Remove bay leaves before serving.


Update:

My nice hubby made Celestial Stew for me. It really hit the spot! On a whim, I stirred a little bit of Bragg Apple Cider Vinegar into my bowl. I don't know if it's just me but I loved it!