We eastern Iowans are enthusiastic about fresh, nutritious local ingredients that we’ve grown in our gardens or procured from farmers markets. In case you’ve stored away corn and green beans in your freezer and tomatoes in jars on your pantry shelves, this gluten-free vegetable soup is a wonderful way to combine fresh garden flavors. If not, never fear—the soup can also be made with purchased frozen corn and green beans and canned tomatoes.
Sggested sumall gluten-free pastas for this soup include Tinkyada small shells and elbow macaroni and Mrs Leeper’s corn elbow macaroni and rice alphabets. Gluten-free pastas are available at most natural food stores and at Hy-Vee grocery stores on their gluten-free shelves.
The recipe makes a large batch of soup that can be frozen in individual or family-sized portions.
SUMMER’S BOUNTY VEGETABLE SOUP
Start to finish: 45 minutes
- 3 cups corn (4 ears fresh or 2 10-ounce packages frozen)
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups gluten-free vegetable broth
- 2 cups water
- 1 small zucchini, halved lengthwise and sliced (about 1 1/2 cups)
- 1 small yellow squash, halved lengthwise and sliced (about 1 1/2 cups)
- 2 cups cut green beans (1/2 pound, or about 2 cups frozen)
- 2 cups diced fresh or 1 14.5-ounce can tomatoes, with juice
- 1/2 cup gluten-free pasta (small shells, elbows, or other small pasta), about 3 ounces
If using fresh corn, stand ears one at a time in a bowl and carefully slice downward with a sharp knife to remove kernels.
Heat the oil in a large pot over medium heat. Add the onion, salt and pepper. Cook, stirring frequently until onion is translucent, about 5 minutes.
Add the broth and water and bring to a boil. Add the zucchini, yellow squash, green beans, corn and tomatoes. Add the pasta and bring to a simmer. Simmer, uncovered, for 10 minutes or until the pasta is cooked but still slightly firm.
Serve immediately, or allow to cool and place desired portions (about 1 1/2 cups per serving) in covered plastic containers, label and place flat in the freezer.
To prepare frozen soup, thaw and place in appropriately sized soup pot or saucepan over medium-low heat until heated through. If desired, sprinkle on a tablespoon of grated Parmesan cheese and serve with fresh bread or muffins and a green salad.
Nutrition information per 1 1/2-cup serving: 130 calories; 36 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 20 g carbohydrate; 5 g protein; 3 g fiber; 361 mg sodium.
(Recipe adapted from “End of Summer Vegetable Soup” at relishrelish.com.)