By Kelley Lindberg
Brrr. January has come early this year. Most of November was unusually cold, with temps in the single digits and piles of snow in the parking lots. December hasn’t warmed up much. It looks a lot more like Minnesota than Utah, if you ask me.
All this cold weather has put me in the mood for a nice, hot bowl of soup. Doesn’t that sound yummy… a pot gently simmering on the stove, filling the house with delicious smells…
The only problem is, I’m tired of most of my soup recipes. So let’s share some soup recipes! Pull out your favorite soup recipe that doesn’t have any of the Big 8 allergens (or which can use easy substitutions, like gluten-free noodles instead of egg noodles). Just post your recipe in the comments section, and remember to say where you found the recipe (or if you made it up!).
And here’s the best part. After a week or two, I’ll have a random drawing from everyone who posted a recipe, and the winner will win a food allergy cookbook. (I haven’t decided which one yet, but I’ll pick a good one, I promise!)
To get us started, here is a recipe I really like.
Rustic White Bean Soup
from Mr. Food Diabetic Dinners in a Dash, printed in an American Diabetes Association’s publication
1/2 lb. hot Italian-style turkey sausage, casing removed (or any safe sausage)
2 medium onions, chopped
2 garlic cloves, minced
2 cans (15.5 oz. each) white navy beans, undrained, divided
2 cans (14 oz. each) reduced-sodium chicken broth (or home-made safe broth)
1 package (10 oz.) fresh spinach
1/4 tsp. black pepper
1. Coat a soup pot with nonstick cooking spray; heat over medium heat.
2. Add the sausage, onions, and garlic, and sauté for 8 to 10 minutes, or until the onions are tender and the sausage is no longer pink, stirring to break up the sausage.
3. Mash 1 can of navy beans until smooth. Add to the soup pot along with the chicken broth and the remaining can of whole beans; bring to a boil.
4. Add the spinach and pepper, cover, reduce the heat to low, and simmer for 5 minutes, or until the spinach is wilted.
5. Ladle soup into bowls and serve.
4 comments:
White Chili
3-15oz cans Great Northern beans, undrained
4 large chicken breasts, cooked & shredded
2 Tbl olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 tsp chili powder
1 tsp cumin
2 tsp oregano
2-4oz cans chopped green chiles
6 cups chicken broth
Heat olive oil in a large pot. Sauté onion and garlic in heated oil. Add green chiles & spices. Then add chicken broth, chicken and beans. Cook at a low heat for 20-30 minutes. Salt and pepper to taste.
This is one of our family favorites
I just posted and at first the verification letters didnot appear but after hitting enter they did and I was able to copy the letters and post. hope that helps others.
Butternut Squash-Bartlett Pear Soup
From Vegan Soul Kitchen
3 T extra virgin olive oil
2 medium leeks (white part only) chopped finely
1 butternut squash, peeled, seeded & cut into 1 inch squares
3 Bartlett Pears peeled and chopped into roughly 1-inch pieces
5 cups stock (veggie for vegan, I use chicken stock too though)
Course Sea Salt
1 14 oz can coconut milk
2 sprigs of thyme minced (2tsp)
Freshly ground pepper
(Optional - you can roast the butternut squash seeds to sprinkle on top if desired)
* in a medium size saucepan over medium-low heat, warm the olive oil. Add the leeks and cook, stirring often, until they are soft 8-10 min
* Add the squash and pears and cook for 5 mins. Add the stock and bring to a boil. Lower the heat, add 1/2 tsp salt and simmer, stirring often, until the squash is fork tender, about 20 mins.
*Stir in the coconut milk, then puree the soup in batches in an upright blender or with an immersion blender. Add the soup back to the sauce pan, add the thyme and warm over medium-low heat for a few minutes (I usually can skip this step as mine stays really warm).
*Season with salt and pepper to taste and serve.
He has an awesome quinoa-quinoa corn bread that we like to make with it.
Great with a salad and makes great left-overs - honestly, my kids like it cold the next day as a dip with chips (yes, allergy kids will eat all sorts of great things!)
Chicken Cider Stew
From Managing Your Meals by Winifred Jardine
1 cup apple cider or apple juice
1 cup water
2 Tbsp ketchup
2 slices bacon, cut up
1 1/2 tsp salt
1/4 tsp crushed dried savory
1/4 tsp crushed dried basil
1/8 tsp pepper
8 chicken thighs (2 1/2 lbs)
4 carrots, thinly sliced
2 medium sweet potatoes, peeled and quartered
1 medium onion, finely chopped
1 rib celery, cut into 1 inch pieces
1 apple, peeled, cored, and chopped
In large kettle or Dutch oven stir together first eight ingredients. Add chicken thighs. Bring to boiling. Reduce heat; cover and simmer 45 minutes. Stir in carrots, sweet potatoes, onion, celery, and apple. Cover; simmer 30 minutes or more until meat and vegetables are tender. If desired, thicken with 3 Tbsp flour mixed with 1/4 cup cold water.
*I make this in my crock pot, adding the veggies about halfway through. I also use chicken breasts because we prefer the white meat. I've thickened with rice flour before, but we prefer not to thicken.
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