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.

Time Warp

Since today is my first "official" day of summer--sayonara summer workshops--I decided to kick it off by baking cornbread muffins for breakfast. My son and husband were still asleep, so I had a unique opportunity to do things like the check the expiration dates on my ingredients and other pantry items.

 Here is what I found:

• Corn meal: Nov. 11 2013 (safe--but close)
• Soy milk: Mar 18 2013 (oops)
• All purpose gluten-free baking mix: Mar. 10 2013 (oops)
• Vanilla extract: Mar. 6 2012 (double oops)
• Baking powder: Feb. 2007 (yikes!)

This kind of shows you how often I bake, right?

The only item I actually threw out was the soy milk (after taste-testing it--blech). The baking mix will continue to haunt me for another week or two because the guilt is too strong for me to throw it away right now. But would you blame me for continuing to use the baking powder and vanilla extract until they're gone? I haven't had any problems with them yet, and I am too dang cheap to just throw them away.

How do you keep track of expiration dates? 

Do I simply need to bake more often?

Grown-Up Gluten-Free PB & J

Grown-Up Gluten-Free PB & J

making an old favorite new again

If I've learned anything since starting this blog, it's that keeping certain ingredients on hand--Craisins, chopped nuts, coconut, fresh fruits and vegetables--can make gluten-free eating significantly more enjoyable. With just a little creativity and a good dose of gourmet bravery, you can break up your routine and enjoy food again. This sandwich is the perfect example.

My son has requested "peanut butter and jelly" almost every day for the past few weeks, and every once in a while I like to indulge him. At the same time, I like us to share our meals, and I need a little more than jelly and peanut butter to get me excited about lunch. 

Enter the following ingredients to the rescue:

• gluten-free bread, toasted*
• peanut butter**
• your choice of jam or honey
• fresh banana slices
• slivered almonds
• shredded coconut

*My favorites are Glutino's Flaxseed and Grains For Life's Millet & Brown Rice. Gluten-free bread always tastes better toasted.

**JIF is labeled gluten-free

Assemble all ingredients in the order listed above.

Enjoy!