September 30th, 2009

Vegetable Soup

In the olden days, before I modified the heck out of this recipe to make it GFCF, it was called “Six Can Soup.” But gluten-free beef broth doesn’t come in a can, and “Five Can, Half a Box and a Couple Seasonings Soup” just doesn’t have that same ring to it.

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But never fear, the recipe still conforms to its humble origins as a super-fast, super-easy, super-cheap, super-tasty meal! All in all, it’s just a super soup supper.

Forgive me, I have obviously had too many GF cookies this afternoon.

Anyway, here are the ingredients arrayed nicely on my stovetop. That’s Pacific Foods beef broth, a can of cream corn, a can of mixed veggies, Amy’s Fire-Roasted Southwestern Vegetable soup, a small can of Contadina tomato sauce, and a can of plain pinto beans. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change their formulas without warning. Always check your labels!] For the corn, veggies and beans there are many safe brands–just make sure the ingredient list includes nothing but corn, veggies and beans respectively. Also, make sure you do not use the “Italian Spices” flavor of Contadina tomato sauce, only the unseasoned flavor.

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Keep in mind we’re not using the whole box of beef broth–just half of it, or roughly two cups. Pour everything into a large soup pot. Now this is important: don’t drain any of the cans. Just open them and dump them in.

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Now add 1/2 teaspoon of salt…

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And 1/2 teaspoon of garlic powder.

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Heat through, stirring occasionally. And that’s it! Instant soup! Well, not instant instant, but you know what I mean. Oh, and you know what?

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This soup goes great with cornbread!

Happy Eating!

The GFCF Lady’s Vegetable Soup

2 cups Pacific Foods beef broth
1 can cream corn
1 can mixed vegetables
1 can Amy’s Fire-Roasted Southwestern Vegetable soup
1 can Contadina tomato sauce (NOT “Italian” flavored)
1 can plain pinto beans
1/2 tsp salt
1/2 tsp garlic powder

 

2 comments to Vegetable Soup

  • xoxoxoBruce

    Does it really need more salt? Usually canned stuff is salted out the wazoo, already.

  • TheGFCFLady

    Well, I suppose it’s a matter of taste in the end… but I added it in an effort to more closely match the flavor of the original recipe. High-quality (and thus gluten-free) beef broth has much less salt than the cheaper brands, so I found I had to add the salt manually to get back to the original balance of flavors. But maybe the original balance was too salty too. 🙂

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