We have a Bible study on Wednesday evening and I said I'd bring soup this week. I'm making a vegetable beef and I want to do something else (not chili) and it needs to be gluten free, we have one family that's celiacs. Any suggestions? Thanks, Kristine
I personally love a good Gumbo. But I also LOVE broccoli cheese. I think I'd go for the gumbo for a crowd, though, since it's hearty and filling.
Hi there... I'm trying out a new soup tonight. I'll let you know how it works. It's called Black and White Bean soup (or harmony soup). My own recipe....all the ingredients together just sounded good. If it tastes good, I'll let you know...it'd be an easy one to double or triple for company, too. OH...and I have Celiac too....so I can DEFINITELY give you brand names that are gluten free and tips to ensuring it is so for your friend...if that will help.
This is really good. You can make it as a white chili or as a chicken noodle soup. White Chili 2 cans Great Northern Beans 1 can Butter Beans 1 can Navy Beans 5+ cups chicken broth (or vegetable stock) 2 cloves of garlic, minced 1 tsp salt or 2 tbsp low sodium soy sauce 1 T oregano 1 T cumin thyme to taste fresh parsley to taste basil if desired 1/2 T ground cloves 1 yellow pepper, chopped 1 red pepper, chopped 1 orange pepper, chopped 3-4 small tender zucchini squash, cut into chunks 1 large white onion, or two smaller regular onions, chopped mushrooms if desired- about 1-2 cups, sliced 1 c drained canned corn or 1 cup frozen corn – or even creamed corn is good, thickens this up a bit 1 c chopped carrots 1 c chopped fennel (if desired) 1 c chopped celery 5 cups diced cooked chicken breast (omit if making vegetarian/vegan food) You may need to add more chicken broth or vegetable broth… omit chicken and substitute vegetable stock and you have a lovely vegan meal…. Mush up about a cup of the beans to make this a thicker chili. Add chili powder if desired. For a hotter recipe, add chopped jalapeno peppers. Cook in the crock pot for 4 – 6 hours on high or 6-8 hours on low. Serve with herbed French bread or croutons… or corn bread! This makes a lovely tasty chili and is very nutritious. Always better the 2nd day. (You need a BIG crock pot for this! I only have a little one, so I cook this on the stove in my stock pot. Throw everything in, bring to a boil, and then simmer until the veggies are done. If I don't have the time/inclination to chop veggies, I'll dump in bags of frozen soup veggies from the store.) This also makes a WONDERFUL chicken noodle soup!! Leave out the beans and cumin and add rosemary instead. At the very end of the cooking time, raise the temperature to high again and, when it boils, add macaroni noodles and cook until they are finished. Yummmm!!!
Here is one that I know is good!!! Don't know about gluten free, but it is good. Tortilla Soup Brown and drain: 1 to 1 1/2 pound of ground beef 1 Med. onion chopped Add: 1 Can of Kidney beans 1 Can of Black beans 4 Beef Bouillon Cubes dissolved in 2 cups of boiling water 2 Cans of any diced tomatoes with green chilies 1 Can of corn with juice Add to heating soup: 1 pound of Velveeta type cheese (cheddar doesn't work) 1 taco seasoning packet 1 Hidden Valley Ranch seasoning packet (or any like it) Just before serving add and stir in as completely as possible: 1 - 16 oz. tub of sour cream Serve with Tortilla Chips Serves 10 people This is so yummy
Here is another one, again, don't know about gluten free: Reuben Soup 1/2 Cup chopped onion 1/2 Cup sliced celery 2 Tablespoons butter or margarine 1 Cup chicken broth 1 Cup beef broth 1/2 teaspoon baking soda 2 Tablespoons cornstarch 2 Tablespoons water 3/4 Cup of sauerkraut, rinsed and drained 2 Cups light cream 2 Cups chopped cooked corned beef 1 Cup (4 ounces) shredded Swiss Cheese Salt and Pepper to taste Rye croutons, optional In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combines cornstarch and water; add to pan. Bring to a boil; boil for 2 minutes, stirring occasionally. Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired. Yield: about 6 servings (1-1/2 quarts) This is really good too, had at a meeting, everyone raved about it. That is where I had the first one that I sent. They are both so good.
man oh man Ohio grandma they do sound wonderful. I know my dh wouldn't eat the last one. but I would. thanks for sharing. what about chicken and rice soup
