I grew up on this soup. It’s easy and delicious. To make it GF, please find a GF minestrone OR sub a Amy’s Soup French Vegetable. Serve with Fritos.
Salvation Army Soup
1 lb. ground beef, brown with chopped onion
1 can Veg All
1 can minestrone (or Amy’s French Vegetable for GF)
1 can Ranch Style Beans (black label)
1 can diced tomatoes
1 can Rotel
Mix and simmer for 25 minutes. Serve with Fritos and cheddar cheese.
Fresh ingredients, bold flavor, family-friendly! This is sure to be a hit!
3 Large Tomatoes, skinned
3 Large Poblano Peppers
2 Tbsp Canola Oil
1 White Onion, diced
4 Cloves Garlic, peeled
8 cups chicken broth (be careful to ensure it is GF)
3 Chicken Breasts, diced
1 Sprig Cilantro
Roast poblano pepper over open flame (we used a blow torch into a high-sided pan!). Give the peeled tomatoes a rough chop and put in a medium mixing bowl. Add the roasted poblano pepper after de-stemming, de-seeding, and roughly chopping. Use an immersion blender to make a paste.
Sauté onion and garlic together in the oil in a stockpot until the onion is golden. Add the pepper paste to the pan. Keep pan on medium heat and use the immersion blender again to make a paste with the onion and garlic. After the paste looks to be a consistent texture, simmer for 3-5 minutes.
Add the chicken broth, chicken, and cilantro to the pot and bring to a boil. Turn down and Allow to simmer 30 minutes.
Garnish soup with avocado, sour cream, cheese, cilantro, and lime as desired.
Serve with GF Corn Tortillas – homemade makes if possible.
The whole family LOVES this soup! I recommend serving with Brazilian Cheese Rolls for a dinner sure to please!
GF Potato Leek Soup
3 Tbsp butter
5 leeks
1 1/2 tsp sea salt
4 cups GF chicken broth
4 small white potatoes, peeled and small diced
1 cup buttermilk (1 tsp white vinegar in 1 cup milk)
6 oz cream cheese
1/2 tsp black pepper
Melt butter in 6qt pot. Chop leeks by first removing green leaves, then splitting them in half lengthwise, and then chop into 1/4 inch slices. Add chopped leeks to melted but and add salt. Stir to combine and allow to sweat for 5 minutes.
Turn to medium-low and allow to continue to soften for 20 additional minutes. Then, add chicken broth (or Orrington Farms Broth Base as directed) and diced potatoes to the leeks. Increase heat to medium-high and bring to a boil. Once boiling, turn down heat but maintain simmer for 40 minutes or until potatoes are soft.
Remove pot from heat and use an immersion blender to puree until smooth. Add buttermilk, cream cheese, and pepper. Stir in until cream cheese dissolves into soup.
Serve hot.
A friend of mine recently made this recipe for my family. When cooking for us, she looks for naturally gluten-free recipes. We loved this so much, we have already made this 5 times in January. The recipe doubles or triples well and can be froze.
GF White Chili
1 lbs boneless, skinless chicken breast, cut into 1/2 inch cubes
1 small onion, chopped
1 1/2 tsp garlic powder
2 can great northern beans, rinsed and drained
2 (4 oz) cans chopped green chillies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
14 oz water
4 tsp Orrington Farms Broth Base and Seasoning Chicken Flavored
1/2 tsp pepper
1/4 tsp cayenne pepper
1/2 cup whipping cream
8 oz sour cream
Saute chicken in oil with garlic powder and onion until the chicken is no longer pink.
(OPTIONAL Crock-pot Cooking: At this point, you could transfer to a crock-pot with remaining ingredients except whipping cream and sour cream. Cook on low for 4+ hours and add the whipping cream and sour cream right before serving.)
Add beans, chillies, spices, water, and broth base to cooked chicken and simmer for 30 minutes.
Remove from heat and stir in whipping cream and sour cream. Serve and enjoy.
I have a few recipes that I make every year – generally associated with a specific season. This chili recipe was given to my by my Mother-In-Law early in our marriage. This recipe was a challenge to make GF due to it containing Beef bouillon. However, I was recently introduced to a GF beef broth base! Orrington Farms Broth Base and Seasoning Beef Flavored.
Brimstone Chili contains tons of ingredients, is very spicy, is very meaty, and best of all, has no beans! (I am not a big fan of beans:))
Serve with Pamela’s GF Cornbread and/or Fritos and cheese.
GF Brimstone Chili
1/4 cup oil
4 lbs ground beef
2 lbs beef, cubed (tonight I used round steak)
2 cups onion, chopped
1 cup green chilies, diced
1 tsp minced garlic
1/4 cup green bell pepper, diced
4 tsp cumin
1/2 cup chili powder
1/4 cup paprika
2 Tbsp Kitchen Bouquet
3 petines (tonight I used 1 small habanero)
4 tsp oregano
2 tsp season salt
4 tsp Orrington Farms Broth Base and Seasoning Beef Flavored
1 tsp sugar
1/2 tsp celery seed
1/2 tsp thyme
1/2 tsp cayenne
1 -15oz can tomato sauce
1/4 cup red wine vinegar
1/4 cup Sriracha Hot Chili Sauce
Tabasco to taste
2 bottles of GF beer
Sauté meat, onion, green chilies, and garlic in oil until meat is browned.
Add all remaining ingredients and simmer for 2 hours, stirring occasionally.
Admittedly, it didn’t photograph well!
I was inspired to make a Tomato Bisque soup after tasting a delicious version at, of all places Littleton Hospital. I found out, to my surprise, most recipes require flour and are generally not GF. I don’t really care for tomato soups – but this was fantastic and GF!
GF Tomato Bisque
2 slices of bacon, minced
4 Tbsp butter
1 sweet onion, diced
1 carrot, chopped
1 celery, chopped
4 cloves garlic, minced
5 cups GF chicken broth** (8 Tbsp of Orrington Farms broth base and 5 cups water)
5 Tbsp GF All Purpose Flour (I used Bob’s Red Mill)
2 cans of diced tomatoes and the juice
2 bay leaves
1 tsp thyme
1 Tbsp parsley
1 cup heavy cream
1 tsp salt
Dash of black pepper
**A good friend of mine was cooking for use and she had discovered a beef and chicken broth powder that is gluten free. I have found it so difficult to find a beef one so I was so excited by this!
Melt the butter in a stockpot. Add the bacon to the butter and cook until barely crisp. Then, remove them with a slotted spoon and set bacon aside to use as a topping later.
To the butter add the onion, carrot, celery, and garlic. Sauté over medium high heat for 10 minutes, covered but stirring occasionally. Stir in the flour and reduce heat to medium. Then whisk in the chicken broth, bay leaves, thyme, parsley, and tomatoes. Whisk until mixture boils to prevent sticking to the bottom. When it boils, turn it down to low and allow to simmer for 30 minutes.
After simmering, remove from heat and allow to cool for a few minutes. Then, transfer in batches to your food processor to purée. Return to pot and add cream, pepper, and salt. Reheat to serving temperature.
Ladle into bowls and garnish with bacon crumbles. Enjoy!
The weather today said SOUP for dinner. It also said don’t run out to the store. So, I used what I had to make up a soup.
I served Irish Soda Bread on the side.
GF Red Potato and Ham Soup
6 red potatoes, washed and diced
2 carrots, peeled and sliced
1 yellow onion, peeled and diced
1/2 can Swanson’s chicken broth
3 1/2 cups water
2 cups diced ham (I cut up leftover spiral ham)
5 Tbsp butter, melted
1/4 cup all purpose gluten free flour (I used King Arthur)
2 cups milk
Fresh chives, as garnish
In large stockpot, combine potatoes, carrots, onion, broth, and water? Bring to a boil and cook 20 minutes or until potatoes are soft. Then add ham until heated through. in a separate bowl, combine flour and butter until a paste. Then slowly add milk to flour paste, whisking the entire time until smooth. Add milk mixture to soup, stirring constantly. Heat completely through.
Serve topped with fresh chives.
Taco soup makes a great alternative to tacos- and it’s just as easy! This recipe was inspired by the Taco Soup recipe in “Don’t Panic, Dinner’s in the Freezer” by Vanda Howell, Suzie Martinez, and Bonnie Garcia. Their cookbook gives you techniques and great recipes for cooking in bulk and freezing meals. They give instructions on all their recipes to easily expand to 3, 6, or even 12 times and then how to freeze the extra. For more information visit their website Don’t Panic, Dinner’s in the Freezer
I swapped out refried beans to give it an almost creamy texture. I used Rotel to give it a slight spice- but adding cheese and sour cream when you serve it mellows out all the heat.
GF Taco Soup
1 lb. ground beef
2 Tbsp minced onion
1/4 cup Kirkland (Costco brand) taco seasoning
1 can Original Rotel
1 can corn, drained
1 can kidney beans, drained and rinsed
1 can Rosarita refined beans
1 can (15 oz) water
Brown ground beef and onion in a stockpot. When no longer pink, add all remaining ingredients and bring to a boil. Stir well to break up the refried beans. Once boiling, turn to low and allow to simmer for 30 minutes.
Serve with baked Ortega taco shells on the side. Top soup with cheddar cheese and sour cream.
Split Pea Soup has been a family favorite for years- and it is also naturally gluten free. I make it in the crockpot which also makes it a very easy meal. I served it with Chebe Parmesan cheese rolls. They are a crunchy, chewy ball roll and are delicious. I followed the directions listed on the box.
Split Pea Soup
16 oz dried split peas
1 onion, diced
1 carrot, chopped
1 celery stock, chopped
1 tsp salt
1/4 tsp pepper
2 quarts of water
1 ham shank or hock
Place all ingredients in the crockpot. Cook on low for 8 hours. In the last hour or so of cooking remove the bone and tear off eat. Place the ham meat back in the crockpot and heat for a while longer. Serve with gluten free cornbread ( we use Pamela’s or Bob’s Red Mill mixes).
Here is an easy, spicy soup recipe that will hopefully leave you some leftovers. This could be made on the stovetop- but I elected to make it in the crockpot. I froze the leftovers for future lunches.
GF Mexican Gumbo
1 bag pinto beans, soaked overnight according to package directions then drained
1 smoked sausage (like Hilshire Beef Smoked Sausage), sliced into 1/4 inch slices
3 garlic cloves, minced or pressed
1 onion, diced
1 Serrano pepper, thinly sliced
2 jalapeño peppers, thinly sliced
2 cans Swanson chicken broth
4 cups water
1 tsp salt
1/2 tsp cumin
4 cups white rice, fully cooked and hot
Place all ingredients (except the rice) in a large crockpot and cook on low for 8 hours.
To serve, add a large scoop of rice in the bowl first, then ladle soup on top. Sprinkle with shredded cheddar cheese and have Fritos on the side.
Kelli's Gluten Free Kitchen 