Tuesday, November 10, 2015

Gluten Free Vegetable Beef Soup

Today's recipe is a combination of my mom's vegetable beef soup recipe (thanks Bubby Shell!) and one I found online at a terrific website that I use all the time! The website is glutenfreechecklist.com and the original recipe was posted by regnisaw@yahoo.com.
I hope you enjoy my version of this recipe!


2 Tablespoon olive oil
2 lbs stewing beef cut into bite size pieces
4 carrots, peeled and diced
1 large onion, chopped
6 garlic gloves, chopped
3 bay leaves
2 Tablespoons fresh thyme (optional)
6 cups gluten free beef broth (I use Celifibr brand but any gluten free brand will do, or homemade, which is even better!)
1 (28 ounce) can diced tomatoes, undrained
3 cups cabbage shredded, grated or coarsely chopped, however you like your cabbage!
2 large potatoes any type, peeled and diced (Any potato would do, even sweet potato would be delicious!)
1 cup frozen corn kernels
1 cup frozen peas
1/2 cup uncooked quinoa (I am a personal fan of Bob's Red Mill Tricolor Quinoa, but any quinoa will work!)
1/2 cup uncooked pasta (I used the Anelli noodles by Gogo Quinoa but any small gluten free noodles will be perfect!)


Heat 2 Tablespoons oil in a large pot over medium heat.
Sprinkle beef with salt and pepper and then add beef to the pot.  Cook for 5 minutes or until the beef is no longer pink.
Add the carrots, onion, garlic, bay leaves, and thyme.  Sauté for 5 more minutes until things start to soften and then add the beef broth, tomatoes, cabbage and potatoes.
Partially cover pot and simmer for 40 minutes.
Add the quinoa, pasta, and 2 cups water (or broth) and cook for 10 more minutes.
Stir in kernels and peas and simmer for 5-15 minutes more until corn and peas are tender.
At the end, it can be eaten thick (more like a stew) or you can eat it thin (like a soup) by adding more broth or water!

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