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Tag Archives: gluten free soup

Bitter Cold in PA!

It’s beyond cold outside and all I can think about is being warm.  My mindset is to make and eat anything that is hot.  In the mornings I’m making Bob’s Mighty tasty Gluten-Free Hot Cereal (and it gives a nice fiber punch!) with tea, and you bet I’m eating soup or stews for lunch and dinner.  Last night after a great run I made a hearty split pea soup, which warmed me up nicely after my body started to cool down from the run.

Split Pea Soup - Dinner!

Split Pea Soup – Dinner!

I decided to make this since I had leftover ham steaks that were on sale.  This dish won’t be ready in an instant as the split peas require some cooking time.

Ingredients:

  • 1 lb green split peas (rinsed)
  • 2 T oil
  • 3 cloves garlic
  • 2 onions diced
  • 3 stalks celery diced
  • 3 large carrots diced
  • 2 ham steaks (or a ham bone if you have one)
  • 8 cups water (you may need more depending on the amount of veggies you include)
  • 1 Herb-ox gluten free chicken bouillon cube (optional)
  • Pepper to taste

Directions:

  1. In large pot heat oil and saute garlic and onions until translucent
  2. Add in remaining ingredients and bring to a boil
  3. Once boiling reduce heat, cover and simmer stirring occasionally
  4. Cook for about 2 hours

 

Pasta Fagioli

I’ve been known to catch a cold or two during the winter months, and I find myself relying on soup most days.  Don’t get me wrong, I am a strong advocate for chicken noodle soup, but I thought I’d share my take on pasta fagioli. I also made a big batch as it was meant to be shared and still have leftovers!

IMAG0466

Ingredients:

  • 2 T olive oil
  • 5 cloves of garlic, minced
  • 5 stalks of celery, chopped
  • 2 onions, chopped
  • 2 T dried parsley
  • 1 T dried oregano
  • 2 bay leaves
  • 1 T crushed red pepper
  • 1 T black pepper
  • 2  14.5 oz cans of gluten-free chicken broth
  • 4 tomatoes, chopped
  • 1 16 oz cans of tomato sauce
  • 2 15 oz cans of cannellini beans, drained
  • 1 lb of gluten-free pasta
  • 2 stalks green scallions

Directions:

  1. In a big saucepan heat up olive oil and saute garlic
  2. Add in onion, celery, parsley, oregano, bay leaves, crushed red pepper and black pepper
  3. Cook for about 5-10 minutes or until onion is  cooked
  4. Add in chicken broth, tomatoes and tomato sauce and let simmer for 20 -30 minutes.
  5. While soup is cooking, boil water for pasta and cook according to directions*
  6. Add beans to soup, let cook 5 more minutes
  7. Add pasta to soup and serve
  8. Garnish with green scallions – optional

*To prevent pasta from being overcooked, I cooked the gluten-free pasta separately.  Next time I will try cooking with the soup to see how it turns out.