Not my soupOk, Jamie asked me for this recipe yesterday, and I figured I might as well post it here to share with everyone.
Note: pretty much any of the vegetables used can be removed or substituted for another veggie that you prefer... just make sure that you pay attention to when you add them to the pot - that way you can be sure they have enough time to cook.
Also, I made this big huge batch for dinner on the first day, and only when we sat down to eat did I realize how hot it was in our house. Having a great big pot on the stove for nearly an hour does not do much for your air conditioning efforts. Tastes great, though!
2 tablespoons of olive oil
1 medium onion
2 ribs of celery
2 medium carrots
2 tomatoes
1 large potato
2 tablespoons of salt
8 cups of water
1 can of kidney beans
1 can of garbanzo beans
1 zucchini
2 cups of uncooked gluten free noodles
1 cup of frozen corn
1 cup of frozen peas
fresh basil and thyme, to taste
3 cloves of garlic
1 teaspoon of pepper
In a large soup pot, heat olive oil. Add chopped onion, chopped celery, and sliced carrots. Cook about 10 minutes on medium heat, stirring occasionally, until the veggies are tender, but not browned (they will start to look translucent). Add the diced and peeled tomatoes, the diced and peeled potato, salt and 8 cups of hot water from the tap. Bring to a boil and simmer for 30 minutes or until the potatoes are tender. Add the two cans of beans (drained and rinsed), the chopped zucchini, the noodles, and the corn and peas. While you're waiting for the zucchini and pasta to become tender (just a few more minutes), add fresh chopped basil and thyme, minced garlic, pepper, and any other seasoning you'd like.
1 medium onion
2 ribs of celery
2 medium carrots
2 tomatoes
1 large potato
2 tablespoons of salt
8 cups of water
1 can of kidney beans
1 can of garbanzo beans
1 zucchini
2 cups of uncooked gluten free noodles
1 cup of frozen corn
1 cup of frozen peas
fresh basil and thyme, to taste
3 cloves of garlic
1 teaspoon of pepper
In a large soup pot, heat olive oil. Add chopped onion, chopped celery, and sliced carrots. Cook about 10 minutes on medium heat, stirring occasionally, until the veggies are tender, but not browned (they will start to look translucent). Add the diced and peeled tomatoes, the diced and peeled potato, salt and 8 cups of hot water from the tap. Bring to a boil and simmer for 30 minutes or until the potatoes are tender. Add the two cans of beans (drained and rinsed), the chopped zucchini, the noodles, and the corn and peas. While you're waiting for the zucchini and pasta to become tender (just a few more minutes), add fresh chopped basil and thyme, minced garlic, pepper, and any other seasoning you'd like.
Voila! After my husband and I both ate a bowl, we poured the rest (there was a lot) into individually sized tupperware containers and froze a few and kept a few in the fridge for this week. Once the initial cooking time is over, it makes for a tasty, easy, and portable dish... cleanse friendly!
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