vegetable soup

Amys Gluten Free Pantry

This is the tastiest fat free soup! In fact, I hate even leading off with that, because “fat-free” is often times flavor-free. Not the case here. This is one of those recipes where you just throw all the ingredients into the pot, heat it up, simmer and serve with a green salad and you have a hot dinner in 30 minutes.

Active time: 20 minutes
Total time: 30 minutes
Yield: 6 servings

6 c. vegetable or chicken broth
3 ribs celery
cut into strips and chopped
2 carrots cut into strips and chopped
1 medium onion chopped
4 c. cabbage, thinly sliced into strips (about 1/4 of a cabbage)
1  14 1/2 oz. can diced tomatoes and it’s juice
1  14 1/2 oz. can strained blue lake green beans
(Trader Joe’s has them at a great price)
2 T tomato paste
1 tsp. dried basil
3/4 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. celery seed
1/2 tsp. freshly ground pepper

  1. Seriously – throw everything into a pot and bring to a boil. Reduce and simmer for 10 minutes until vegetables are tender and serve. That’s it!

Posted in soups | Tagged , , , , | 2 Comments




2 Responses to vegetable soup

  1. Erin says:

    Does this soup freeze well?

    Thanks!

    • Amy says:

      This soup freezes great. Leave about a half inch from the top because it will expand as it freezes. You can freeze in zip lock freezer bags too.

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