Friday, January 10, 2014

Gluten Free/ Vegan Minestrone Soup


 Kidney beans

carrots

celery

zucchini

peas

onions

garlic

baby spinach

sea salt/black pepper to taste

optional -add spaghetti sauce (I used Amy's Family Marinara)

optional - add cooked brown rice or cooked quinoa, I added brown rice



Monday, January 6, 2014

Roasted Chicken Soup with Roasted Veggies by Against All Grain

This photo is my messy mashup version. I was hungry and used a potato masher instead of taking out the blender and blending half the soup. I also used frozen spinach as I didn't have baby spinach. It is DELICIOUS! (Please click link for the beautiful photo of this delicious soup)
 
 
Butter nut squash, sweet potatoes, carrots, chicken, baby spinach...can't wait to try this one! Click on the link for picture and recipe. For more grain free recipes go to www.againstallgrain.com.


http://www.againstallgrain.com/2013/01/30/leftover-roast-chicken-soup-with-roasted-vegetables/

Sunday, January 5, 2014

Black Bean Soup (gluten free/vegan)




2 TBSP olive oil
1 15 oz. can of black beans (I use Eden )
1/2 cup canned refried black beans (we use Amy's Vegetarian )
1 small red bell pepper diced
1/2 jalapeno minced
3 carrots chopped
3-4 celery stalks chopped
2 medium onions
3 medium cloves garlic minced
1/2 head of kale chopped
2 tsps cumin
1/4 tsp ancho chili powder
1/4 tsp chipotle chili powder
2 bay leaves
Sea salt and black pepper to taste
water (to make veggie stock)

Yummy optional additions....brown rice or quinoa, guacamole, cilantro, vegan sour cream.

Add all veggies (except kale- the kale goes in at the end) to a soup pot with 2 TBSP olive oil. Saute for 5-10 minutes add dry spices and salt and pepper. Add water to cover to make veggie stock. Add bay leaves, bring to a simmer and simmer for 10 minutes. Add the rest of the ingredients (including kale) and when simmer returns cook for another  10 minutes. Add optional stir ins/toppings if you'd like, and enjoy!