Vegetable-Tomato Soup Recipe
Looking for a gluten-free soup that is thick enough to be a meal? I just got this great recipe from a friend the other day. I made one quick adjustment – replaced the barley with millet – and voila! I had a great gluten-free soup that everyone loved.
The best part about the soup, however, was not how easy it was to convert to a gluten-free soup. Before this soup entered our lives my thirteen year old son never came within five feet of a vegetable. I can’t tell you how shocked I was when he cleaned his entire bowl and asked for seconds! He was eating green beans, celery, peas, carrots, tomatoes, and potatoes…I thought his body would go into shock! I’m sure when it was done he snuck into the kitchen pantry and had a Hershey bar to even everything out.
Thick Vegetable-Tomato Soup
2 onions, browned in oil
3 diced potatoes
1 cup (3-4 sticks) celery
1 cup (3-4 sticks) carrots
1 large can whole tomatoes in puree’
1 small can tomato paste
1 cup frozen peas
1 cup frozen green beans
8 cups water
2 Tbs. sugar
1/4 cup millet
2 tsp. salt
Boil and simmer for 1 1/2 hours.
Enjoy!
One Responseto “Vegetable-Tomato Soup Recipe”
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THanks Jen this soup sounds really good but I don’t have millet I ‘ll substitute I could add quinoa.Ill try it for sure finally a soup that doesn’t contain beef broth which is almost allways not gluten free.