Gluten Free Cream of Tomato Soup

Ingredients:

• 3 tablespoons light olive oil
• 3 tablespoons potato starch OR sweet rice flour
• 1 1/2 cup milk OR cream OR dairy free milk substitute (I use organic light coconut milk)
• 1 1/2 cups Muir Glen brand Organic Pizza Sauce
• 1/2 cup water
• 1/2 teaspoon honey
• Salt and pepper to taste

Preparation:

1. Heat light olive oil in a medium saucepan over medium heat.
2. Add amaranth flour and whisk until smooth and bubbly.
3. Add pizza sauce and whisk until blended and smooth.
4. Add milk or dairy free substitute, honey and water and continue to whisk until soup mixture is smooth and creamy.
5. Salt and pepper to taste.

Makes about 3 1/2 cups of soup.

Chicken Noodle Soup

1 Tbs minced onion
1 Tbs chicken bouillon granules
1 Tsp celery flakes
1/2 tsp pepper
2 cups noodles
5 cups water
1-5 oz cans chicken

Put all ingredients in baggie except water and chicken.  When ready to cook place water in pan, bring to a boil.  Add chicken (breaking it up well with fork) and add rest of ingredients, bring to a boil, lower heat and simmer uncovered for 12-15 minutes or until noodles are tender.  (For Gluten Free utilize Gluten Free Noodles).

Homemade Chili Cheese Dogs

3 Tbs vegetable oil (or butter)

1 sweet yellow onion, diced

1 pound mushrooms, sliced thinly

1 cup diced celery

1 cup diced red pepper

½ cup diced carrots

1 pound ground beef

2 cloves garlic, minced

2 (15 ounce) cans tomato sauce

1 (15 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 cup red wine

4 tbs. ground cumin

2 tbs. chili powder

1 Tbs. thyme

1 Tbs. oregano

2 Tbs. brown sugar

Salt to taste

4 jumbo hot dogs, heated according to package instructions

4 Rudi’s gluten-free multi-grain hot dog rolls – split open and toasted

1 cup grated sharp cheddar cheese (for dairy free omit cheese)

Optional garnishes:  sour cream, guacamole

In a large pot, heat oil over medium high heat. Add onions, mushrooms, celery, red pepper, and carrots, and cook, stirring occasionally, until vegetables are soft and the onions are translucent. Add ground beef and cook until the meat is lightly browned and no pink spots remain.  Add minced garlic and cook, stirring constantly, until garlic is tender and fragrant, about two minutes.  Add tomato sauce, diced tomatoes, tomato paste, and red wine and stir until well combined.  Bring soup to a boil, then reduce heat to medium, cover the pot, and simmer for 15 minutes.

Add cumin, chili powder, thyme, oregano, and brown sugar.  Bring soup back to a boil; reduce heat to medium, cover the pot, and simmer for 20-25 minutes.  Taste the soup and adjust seasonings if necessary.  Heat hot dogs according to package instructions.  Place one hot dog on each Rudi’s Gluten-free hot dog roll.  Ladle a heaping scoop of chili on top of the hot dog.  Top with grated cheese and desired garnishes. 

*** You will have extra left-over chili.  Store in an air-tight container and freeze for up to one month.

Yummy Chicken Noodle Soup & GFCF

3 to 4 lbs. chicken
5 cups water or chicken broth
1 lb. baby carrots
5 cloves garlic, minced
3 celery stalks, finely sliced
2 tbsp. fresh parsley, minced
1 tsp. low sodium chicken soup base (or bouillon)
1 large onion, chopped
1 or 2 green onions, chopped (optional)
pinch each oregano and thyme
salt and pepper (to taste)

1 stick butter

1 package Egg Noodles

2 beef bouillon cubes
additional seasonings of your choice (to taste)

Put all ingredients in crock-pot and cook for 4-6 hours. Yummy!

GFCF RECIPE:

Use all same ingredients (do not use chicken broth unless you buy gluten free chicken broth) substitute butter and pasta noodles.

Gluten/Dairy Free Potato Soup

A splash of olive oil
1 medium sweet onion, diced
4-5 large Yukon gold potatoes, peeled, diced
Light broth or fresh water, as needed
1 cup of So Delicious coconut milk, plain hemp, nut, rice or soy milk, as needed
Sea salt and fresh ground pepper, to taste
Dash of nutmeg- not too much
1/2 cup roasted green chiles, chopped (fun to mix with roasted red peppers)

Heat a splash of olive in a heavy bottomed soup pot over medium heat. Add the onion and cook for five minutes or so, till softened and translucent. Add the potatoes. Pour enough light broth in the pot to cover the potatoes.

Cover the pot and bring to a high simmer; cook the potatoes until fork tender. Add the rice milk. Using an immersion blender, whip the soup until smooth (or puree in batches in a tightly covered blender). Season with sea salt, pepper and nutmeg, to taste. Add in the chopped chiles. Return to heat and gently warm through.

If the soup needs thinning, add a bit more hemp or rice milk; stir; heat through gently.

Warm up some chopped roasted chile and red peppers; serve bowls of soup with a spoonful of chopped peppers in the center.

Wendy's Chili

2 lbs ground beef
1 12-oz can tomato paste
2 29-oz cans tomato sauce
1 29-oz can kidney beans (with liquid)
1 29-oz can pinto beans (with liquid)
1 c diced onion (1 medium onion)
1/2 c diced green chili (2 chilies)
1/4 c diced celery (1 stalk)
3 medium tomatoes, chopped
2 tsp. cumin powder
3 tbs. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
2 cups water

1 - Brown the ground beef in a skillet over medium heat; drain of the fat.
2 - Using a fork, crumble the cooked beef into pea-size pieces.
3 - In a large pot, combine the beef, plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours. Makes 12 servings.

Slow Cooker Chili

1 Reynolds slow cooker liner
1 pound lean ground beef
1 medium green bell pepper (chopped)
1 small onion (chopped)
2 cans (15 oz) red kidney beans, undrained
2 packages (1.25 oz) Chili seasoning mix (optional - Gluten Free packet)
1 can (15 oz) tomato sauce)
1 can (10 oz) diced tomatoes and green chilies
Cheese and sour cream (optional)

Brown ground beef, bell pepper, and onion over medium high heat in a skillet, drain well. Add beef mixture into slow cooker liner. Combine remaining ingredients in a large bowl then add to beef; gently stir. Place lid on slow cooker, cooking on LOW for 6-7 hours OR on HIGH for 3-3 1/2 hours until heated through. Serve directly from lined slow cooker.

Wendy's Chili

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili pepper (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes (chopped)
2-3 Tsp cumin powder
3 Tbs chili powder
1 1/2 Tsp black pepper
2 Tsp salt
2 cups water

Brown the ground beef in a skillet over medium heat. Drain off the fat. In a large crock-pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes for 2-3 hours.
**I usually half the recipe.

Pasta Fagioli Soup

2 cans (141/2 oz. each) reduced-sodium beef broth
1 can (15 oz.) Great Northern Beans, rinsed & drained
1 can (14 1/2 oz.) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise & sliced
1 TBSP olive oil
1 1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 Cup uncooked small shell pasta
1/2 Cup grated Romano cheese


Combine broth,beans,tomatoes with juice, zucchini, oil, garlic,basil and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.

Stir in pasta. Cover; cook 1 hour or until pasta is tender.

Serve soup with cheese. Garnish with fresh basil if desired. (Really yummy with bread sticks.)

Makes 5 to 6 servings.

Taco Soup

1 lb ground beef
1 pkg mild taco seasoning mix
1 (16 oz) can corn
1 (16 oz) can kidney beans, drained and rinsed
1 (16 oz) can pinto beans, drained and rinsed
1 (28 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 can chili (with beans or no beans)
grated cheese
sour cream (optional)

Brown ground beef in heavy saucepan; drain. Place in a crock-pot: Taco seasoning, ground beef, corn, chili, kidney beans, pinto beans, stewed tomatoes, and tomato sauce. Simmer 3-4 hours. Serve with tortilla chips, cheese, and sour cream.