Monday, January 31, 2011

Gluten Free Beef and Vegetable Soup


A few months ago, Truman (my son) was having stomach problems-- waking up in the middle of the night crying for hours about how his stomach hurt. As a mother, I felt so helpless. We tried a lot of things. Taking dairy out of his diet, going gluten free and so on. In a couple months, the episode was over and we still don't know what the problem was.

But I do still have a few gluten free foods leftover in the cupboard-- for instance, Qunioa Elbow Pasta. This pasta is amazing, because it tastes just like pasta should. It's perfect for soups, tomato based dishes and mac-n-cheese.


Gluten Free Beef and Vegetable Soup
1/2 lb. Lean Ground Beef
1/2 Medium Onion chopped fine
1 Can of Diced tomatoes-blended until smooth
6-8 Cups of gluten-free Chicken Stock (or make your own)
1 Cup frozen peas and carrots
1 clove chopped garlic
1 cup chopped broccoli
2 small potatoes chopped
1 box Quinoa elbow pasta


In your stock pot use 2 tablespoons of olive oil and saute ground beef and onion until no pink is visible. Add garlic and blended tomato then chicken stock. Bring to a boil. Salt to taste. Add vegetables. Bring back up to boil. Add Quinoa pasta cook about 6 minutes.

Salt and pepper to taste.
 This soup is quick to make. Warm and filling... serve it with some GF crackers. No one will ever know it was all made without flour! 

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