Gluten-free Cowboy Soup Recipe

This delicious gluten-free Cowboy Soup recipe is courtesy of our sweet neighbor. After she shared here soup with Pilot and me, I had to get the recipe to share with you. It is full of vegetables and can be made with ground beef or ground turkey.

Roux

  • 2 cups whole milk
  • 1/4 cup gluten-free flour OR 1/8 cup cornstarch
  • 1/4 cup butter

Make a roux with butter, flour OR cornstarch, and milk. Set aside.

Soup

  • 1 lb ground chuck OR ground turkey
  • 1 onion, chopped
  • 1 red OR green bell pepper, diced
  • 1 15 oz can corn kernels, drained and rinsed (Frozen corn can be used instead if you want.)
  • 2 15 oz cans black beans, drained and rinsed
  • 1 4 oz can chopped green chilies
  • 1 t ground cumin
  • 1 t garlic powder
  • 3 cups chicken OR beef broth
  • 3-4 small potatoes, diced
  • 8 oz Velveeta cheese, cubed
  • 1 cup shredded Cheddar cheese

In a large pot, cook meat and onion. Drain and set aside. In same pot, stir together broth, corn, black beans, green chilies, potatoes, cumin and garlic powder.

Simmer for 15 minutes or until potatoes are cooked.

Add meat back to the pot.

Stir in the roux and the cheeses. Cook on low until cheese melts and soup is thickened.

Enjoy!

You can find my February Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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Gluten-free Flu Shot Soup Recipe

Gluten-free Flu Shot Soup is packed with vegetables, ginger, and garlic; anti-inflammatory and infection-fighting ingredients, to create a fragrant, delicious soup that’s good for you. Recipe taken from The Colorful Family Table.

  • 2 cups uncooked pasta
  • 1 Tbsp olive oil
  • 2 yellow onions diced
  • 1 medium leek sliced
  • 8 cloves garlic minced
  • 1 (1-inch) knob of ginger peeled and minced
  • 6 cups vegetable broth
  • 4 large carrots peeled and chopped (about 2 cups0
  • 5 stalks celery chopped (about 2 cups)
  • 2 Tbsp chopped fresh dill
  • 1/2 tsp salt
  • 1/4 tsp pepper

Prepare pasta according to package directions.

Heat olive oil in a large pot over medium heat. Add onions, leek, garlic, and ginger. Cook 5 minutes until onions are translucent.

Add vegetable broth, carrots, celery, and dill. Bring to a simmer. Cover pot and simmer 15-20 minutes, until carrots and celery are tender.

Add cooked pasta and season with salt and pepper.

Enjoy!

You can find my December Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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Gluten-free Great Northern Bean Soup Recipe

Here is a hearty gluten-free soup recipe using Great Northern beans and a lot of vegetables. Delicious!

  • 1 pound Great Northern beans, washed and sorted
  • 2 1/2 quarts cold water, divided
  • 3 carrots, sliced
  • 3 celery ribs, sliced
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 14 1/2 oz  diced tomatoes (Pilot used Italian seasoned tomatoes.)
  • 2 bay leaves
  • 1 teaspoon basil
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Soak beans overnight in 2 quarts water.

Add remaining water to the softened beans and bring to a boil. Reduce heat and simmer for 30 minutes.

Add remaining ingredients. Simmer 60 minutes or until beans are tender.

Remove bay leaves and serve .

Enjoy!

I wish you well.

Sandy

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Gluten-free Calico Chicken Soup Recipe

Full of  delicious vegetables, this Gluten-free Calico Chicken Soup Recipe is perfect for a cold winter day. To save time, the vegetables can be minced the night before.

  • 3 tablespoons olive oil
  • 1 cup onion, minced
  • 2 celery stalks celery, minced
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, cubed (canned chicken works well)
  • 14.5 oz can diced tomatoes
  • 1/2 cup carrots, diced
  • 6 cups gluten-free chicken stock
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon ground pepper
  • 1 teaspoon salt
  • 1/2 lb green beans, cut into 1 inch pieces
  • 1/2 cup fresh corn
  • 1 cup zucchini, diced
  • 1 small red pepper, minced
  • 2 tablespoons finely chopped parsley

In a 4 quart stock pot, heat the olive oil. Add the onion and celery and sauté for 5 minutes on medium heat.

Add the garlic and chicken and sauté, stirring often, for 10 minutes.

Add the tomatoes, carrots, chicken stock, ground thyme, pepper, and salt. Bring to a boil, lower heat, cover and simmer for 20 minutes.

Add the green beans, corn, zucchini, red pepper. Cover and cook for 10 minutes.

Stir in the parsley.

Enjoy!

I wish you well.

Sandy

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Gluten-free Cabbage Soup Recipe

The other day a friend gave me a huge cabbage from his garden. So what better to do with it than make delicious gluten-free cabbage soup? This recipe is super simple and makes six servings.

  • 1 1/2 tablespoons vegetable oil
  • 1 medium-sized onion, chopped
  • 2 stalks celery, chopped
  • 32 oz bottle V-8 juice (spicy works great)
  • 8 oz can tomato sauce
  • 1 chicken bouillon cube
  • 1 teaspoon garlic powder
  • 1 head cabbage, shredded

In a 4 quart stock pot, saute the onion and celery in the oil for 5 minutes.

Stir in the V-8 juice, tomato sauce, chicken bouillon cube and garlic powder.

Bring to a boil.

Stir in the shredded cabbage, reduce heat and simmer, covered, for 1 hour.

There you have it.

Enjoy!

I wish you well.

Sandy

Gluten-free Ham and Vegetables Soup Recipe

by Sandy Kirby Quandt

This gluten-free ham and vegetable soup recipe is a super simple and delicious way to use left-over ham on a crisp fall day.

  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 carrots, sliced
  • 2 (14.5 oz) cans gluten-free vegetable broth
  • 2 cups diced, cooked ham
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup corn
  • 1 teaspoon ground mustard
  • 1/4 teaspoon pepper

 

In a 2 quart stock pot, combine the onion, celery, carrots, vegetable broth ham, tomatoes, ground mustard and pepper.

Bring to a boil, lower heat, cover and simmer for 20 minutes, or until carrots are tender.

Stir in corn and cook until heated through.

Serve and enjoy.

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This gluten-free ham and vegetable soup recipe is a super simple and delicious way to use left-over ham on a crisp fall day.” username=”SandyKQuandt”]

Gluten-free Chicken Soup Recipe

by Sandy Kirby Quandt

Ready for a nice bowl of gluten-free chicken soup loaded with lots of vegetables? Then have I got the soup for you.

  • 3 T olive oil
  • 1 cup onion, minced
  • 2 celery stalks, minced
  • 2 garlic cloves, minced
  • 1 lb boneless chicken breast, skinned and cubed
  • 14.5 oz can diced tomatoes
  • 1/2 cup carrots, diced
  • 6 cups chicken stock
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon ground pepper
  • 1 teaspoon salt
  • 1/2 lb green beans, cut into 1 inch pieces (I used frozen, but you can use fresh.)
  • 1/2 cup corn (I used frozen, but you can use fresh.)
  • 1 cup zucchini, dice
  • 1 small red pepper, minced

In a 4 quart stock pot, heat the olive oil. Add the onion and celery and saute for 5 minutes on medium heat.

 

Add the garlic and chicken and saute, stirring often, for 10 minutes.

 

Add the tomatoes, carrots, chicken stock, thyme, pepper and salt. Bring to a boil, lower heat, cover and simmer for 20 minutes.

 

Add the green beans, corn, zucchini, red pepper. cover and cook for 10 minutes.

 

Enjoy!

I wish you well,

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Sunday, Tuesday, and Thursday. Thanks!

[bctt tweet=”Ready for a nice bowl of gluten-free chicken soup loaded with a lot of vegetables? Then have I got the soup for you.” username=”SandyKQuandt”]

Gluten-free Broccoli-Cheddar Soup Recipe

by Sandy Kirby Quandt

This yummy gluten-free broccoli-cheddar soup recipe is easy to make and sooo delicious.

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup gluten-free flour or gluten-free Bisquick
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.

Whisk in the gluten-free flour and cook until golden, 3 to 4 minutes.

Gradually whisk in the half-and-half until smooth.

Add the chicken broth, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer.

 

Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.

 

Discard the bay leaves.

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

 

Ladle into bowls and garnish with cheese.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

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Gluten-Free Rotisserie Chicken and Black Bean Soup Recipe

by Sandy Kirby Quandt

Pilot made this tasty gluten-free rotisserie chicken and black bean soup recipe the other night and I wanted to share it with you.

To speed up the prep time, you might want to de-bone the rotisserie chicken ahead of time.

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 medium carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups low-sodium chicken stock, hot
  • 1 1/2 cups water, hot
  • 15-ounce can black beans, rinsed and drained
  • 1 8-ounce can corn, drained (you can use a cup of frozen corn, thawed, instead)
  • 2 cups shredded chicken from a rotisserie chicken
  • 2 tablespoons lime juice
  • salt and pepper to taste
  • 1/2 large avocado, cubed

In a large, heavy pot over medium-high, heat the oil.

Add the onion, celery and carrots and cook until starting to get tender, about 5 minutes.

Add the garlic and red pepper flakes, then stir until fragrant, about 1 minute.

Add the stock, water, beans, corn and chicken and bring to a simmer.

Reduce heat to medium-low and simmer for 10 minutes.

Stir in the lime juice. Season with salt and pepper to taste.

Top soup with avocado. (If you’re tempted to skip the avocado, I suggest you don’t. To me, it really enhanced the flavor of the soup.)

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Sunday, Tuesday and Thursday. Thanks!

Gluten-Free Crock Pot Potato Soup Recipe

I have always loved thick, rich potato soup. After I was diagnosed as being gluten-intolerant, several of my favorite restaurants’ potato soups became off limits, because they contained wheat flour. Not this wheat-flour-free crock pot recipe.

  • 6 potatoes, peeled and diced
  • 2 onions, chopped
  • 1 carrot, pared and sliced
  • 1 stalk celery, sliced
  • 4 Gluten-free bouillon cubes
  • 1 tbsp parsley flakes
  • 2 bay leaves
  • 1 teaspoon celery seed
  • 1 teaspoon rosemary
  • 5 cup water
  • salt and pepper to taste
  • 1/4 cup butter
  • 13 oz evaporated milk
  • chopped chives
  • shredded sharp cheddar cheese

Put all ingredients except milk, chives, and cheese in crock pot. Cover and cook on low 10-12 hours, or on high 3-4 hours. Stir in milk during last hour. Serve topped with chopped chives and shredded cheddar. If you’d like to add crisp, crumbled bacon-yum-that works, too.

For a thicker soup, as this is rather thin, 5-10 minutes before soup is done, mash the potatoes and stir.

Enjoy!

I wish you well.

Sandy

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