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.

Simple Gluten-Free Cornbread

Simple Gluten-Free Cornbread

No specialty flours or ingredients required!

Yields nine 3x3 inch squares

(Source: The Allergic Gourmet by June Roth (c) 1983)

What? Two gluten-free recipes in one month? That's right--you've hit The Everyday Celiac jackpot! Honestly, though, I have been wanting to share this recipe for a while, and making a batch of my family's favorite cornbread made for some excellent mother-son bonding time. Pint-sized sous-chef is my son's favorite job, after all. The bread is a little crumbly, but it tastes delicious. Trust me!

I mean, seriously, if you think gluten-free baking isn't worth it, stare at this photo for a few minutes.You'll change your mind.

Is there anything that beats homemade bread, still warm from the oven and smeared with delicious butter (or non-dairy margarine) and jam? Yum!

Enjoy! 

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A few final tips...

• If you prefer warm bread like me, nuke room-temperature cornbread for about 10 seconds before scarfing it down eating it
• It's shelf life can be a little short, so you may want to consider refrigerating it.

Other uses & serving options...

• Use as a base for gluten-free stuffing come Thanksgiving
• Save & freeze crumbs for use in recipes calling for gluten-free breadcrumbs
• Make a double-batch & freeze individual portions for later use

Update 6.20.13: 

I used this recipe to make cornbread muffins this morning, and it worked perfectly! Reduce the cooking time to about 18 minutes, grease your muffin tin well, and fill up each cup about 1/2 to 3/4 of the way with uncooked batter. Yields 1 dozen standard-size muffins.

Update 7.12.14: 

If you are concerned about texture, try using a combination of 1 1/2 cups cornmeal and 1/2 cup gluten-free all-purpose flour blend like those produced by Bob's Red Mill, Bisquick or Namaste Foods. While the recipe works fine with just cornmeal, the combination makes for a lighter, fluffier cornbread.