Thursday, June 20, 2013

Gluten-Free Spicy Vegetable Soup


Gluten-Free Spicy Vegetable Soup
tasty, hearty, & easy-to-make

This is probably one of my all-time favorite recipes--gluten-free or not. My mom shared it with me roughly ten years ago, and my family never gets sick of it. The list of ingredients is fairly short, but the finished product is filled with a variety of vegetables, just the right amount of spice, and a decent helping of protein. While the process is quite simple, the results are amazing! And the best part of all--it provides a well-balanced dinner while dirtying just one pot. If you ever have to bring a dish to a church potluck, this is a winner.



First, the ingredients: 
  • 1 to 1 1/2 pounds of ground beef or turkey
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 diced red or green bell pepper
  • 2 cloves garlic, minced
  • 1 large jar (approx. 30 oz.) Chunky Garden Style spaghetti sauce*
  • 1 large can (approx. 10 oz.) diced tomatoes, partially drained
  • 1 bag (16 oz.) frozen mixed vegetables
  • 1/2 to 1 tablespoon crushed red pepper flakes**
*I use Prego Fresh Muschroom or Tomatoes & Garlic. Both are labeled gluten-free.
**You can substitute chili powder, but you will need to increase the amount.

Don't forget--Add at end to taste:
  • 1 to 2 tablespoons sugar (optional--helps cut acidity)
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
Now, the instructions:

Cook the ground beef or turkey in a large pot, stirring until browned and broken up. Drain fat if needed. 



Add onion, celery, and bell pepper. Cook until limp. FYI: The celery usually takes the longest.


Add spaghetti sauce, canned tomatoes, frozen vegetables, and crushed red pepper. 


Cover and cook at least 10-15 minutes or until the frozen vegetables are thawed and thoroughly cooked. 


Add sugar, salt, and pepper if needed.

Bon appetit!

P.S.
This soup pairs wonderfully with my Simple Gluten-Free Cornbread. 
Click below for the recipe.


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