Dear Readers of the Greater Rochester area,
It’s getting to be that time of year, in Rochester, where the leaves change color. The weather gets colder and many days are cloudy with rain. Those are the days where many Rochesterians’ thoughts turn to comfort food. Especially large, hot, steaming pots of soup. And for those of us that have gluten issues, it’s not as easy as opening a can of soup. Most of us that have gluten issues still have to make our soup from scratch. That is what this soup recipe is good for. Also if made in large enough quantities, it can be put in individual containers and frozen for use at a later date. Today, Jeannette is going to show you how to make her vegetable beef soup. Jeannette’s husband actually prefers this recipe to beef stew. This recipe is actually a cross between beef stew and beef soup. Many times Jeannette refers to this as vegetable beef stoup. So if you’re ready, let’s cook.
Here is a list of supplies you will need:
A sharp knife and a cutting board
A large spoon to stir with and measuring spoons
A large soup pot or stock pot with a lid
Individual containers for storage of leftover soup
A garlic press
Here is the list of ingredients you will need:
1 box of Wegmans kitchen basics gluten free beef stock
1 box of water
1 can of diced tomatoes with mild green chilies
1 can of mixed vegetables with the juice
1 package of Hormel’s gluten free roast beef with au juice
1 small zucchini chopped
1 small onion chopped
1 clove of garlic crushed
8 oz. package of gluten free noodles
1/8 teaspoon of crushed tarragon leaves
1/4 teaspoon of crushed rosemary leaves
1/2 teaspoon of crushed marjoram leaves
1 teaspoon of parsley
1 teaspoon of celery salt
1 teaspoon of sugar
1 bay leaf crushed
A dash of pepper
In a large soup or stock pan add: beef stock, water, tomatoes, juice from the canned vegetables, zucchini, onions, garlic and all of the seasonings. After the zucchini and the onions are tender, add the mixed vegetables and the gluten free noodles. Now cook till the noodles are done. Refer to the package directions for how long the noodles should cook. After the noodles are done, cut up the beef. Now add the beef and it’s juice to the pot. Continue to cook till the beef pieces start to separate. Once the beef starts to separate, the soup is done and ready to serve. This is a really hearty soup that not only fills you up but also warms you up on those cold, damp and rainy Rochester nights. Any leftover soup can be put into individual containers and frozen for later use.
Jeannette hopes you will enjoy making this soup. It’s also nice that everything is in one pot. That helps cut down on the amount of dishes that need to be washed. Many of you have dishwashers to help with the work. At Jeannette’s house she is the dish washer, so any time she can cut down on the amount of dishes, she does. Jeannette would love to hear from you. So if you have any comments, questions or suggestions, she can be reached at: nette1955@yahoo.com. Until the next time, remember that if you can read you can cook.
