Saturday, August 15, 2009

Quick Vegetable Soup

When I want something hearty and healthy in a hurry, I make vegetable soup. It freezes well, so it's easy to make a big batch and freeze individual portions for instant meals.

This isn't really a recipe, but more of a guide:

-Start with the tomato base: Mix equal parts broth with tomato juice.
          Of course, this is flexible. Whether using chicken broth or vegetable broth: Make sure it's GF. Sneaky source of hidden gluten. Tomato paste or sauce may also be used. Or, leftover spaghetti sauce.

-Add in leftover, cooked, canned, or frozen veggies.
          Beans and cooked rice or quinoa can also be thrown in. This is a great time to clean out the fridge!

-Season with salt, pepper, oregano, fresh minced garlic, and parsley

That's it. Suddenly you have soup. I like to pair it with cornbread, crackers, or grilled cheese.

So, freeze a big batch and cross your fingers another Hurricane Ike doesn't happen and ruin the freezer full of food!


I Am Gluten Free said...

I love those crackers. They're comfort food for me. Especially when I eat them with soup!


NaTy said...

ugghhh, the memories of Ike. not fun. hard to believe it was almost a year ago.

Hua said...

Hi Grea!

Great blog post. This looks like a great, simple and delicious meal! I really enjoyed reading your blog and learning about Gluten Free Foods. With your positive outlook on life, I feel that your blog would be a great addition to Wellsphere's HealthBlogger Network (HBN). The HBN has over 2,600 bloggers that share a common goal to share their knowledge with others, which enables Wellsphere to provide information that is personal and relevant to over 6 million visitors a month.

Feel free to visit our Health Blogger Network at , where you can apply to join. Or just email me at hua [at] wellsphere [dot] com.

Have a great day!
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