Welcome to this weekly blog carnival of gluten-free eating ideas. I hope you will join the fun and add your link below. I hope you’ll also take time to visit the other links and leave a comment. If this is your first time participating, please read the guidelines first.
I hope you all enjoyed February’s soup challenge. This is the week to link up all your great soup recipes. If you didn’t do the challenge, you’re welcome to link to a different type of post.
This week I want to highlight a soup recipe that a reader, Nancy, sent to me.
- 2 onions, chopped
- 12 cups vegetable broth
- 3 lbs. green beans, cut into 1” pieces (I use frozen)
- 6 carrots, sliced
- 4 zucchini, cut in half lengthwise and sliced
- 1/2 green cabbage, chopped (about 4 cups)
- 2 cans (28 oz) whole tomatoes packed in juice, coarsely chopped (I used canned diced tomatoes)
- 2 tsp. salt
- 1 tsp. basil
- 1 tsp. thyme
- 1 tsp. oregano
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. pepper
- 2 cans (15 oz) red kidney beans
Coat large saucepot with cooking spray. Over medium heat, cook onion until tender, 5 to 8 minutes. Add broth, green beans, carrots, zucchini, cabbage, tomatoes and their juice, and next 6 ingredients. Over high heat, bring to a boil. Reduce heat to low; cover and summer until vegetables are tender, about 20 minutes. Add beans and heat through, 3 to 4 minutes.
Makes 16 cups – Per cup: 67 calories; 5 grams fiber; 1 gram fat
My submission this week is:
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