Cold soup? Yes! It is delicious in the warm weather! Let us know how you like this Spanish dish.
Makes approximately 8 servings
3 cups tomatoes, diced
2 cups red bell pepper, diced
2 cups red onions, diced
1/2 cup celery, diced
2 cups cucumber, diced
1 teaspoon garlic, minced
1/4 cup red wine vinegar
2 cups vegetable juice
1 teaspoon cumin
Cilantro for garnish, if desired
Mix diced tomatoes, peppers, red onions, celery and cucumber together in a medium bowl. Divide the mixture in half and separate in two bowls. Add one of the bowls into a blender. Add garlic and vinegar to the blender and puree until smooth. Add the juice, cayenne and cumin to the blender and blend. Add the puree to the bowl of diced vegetables. Refrigerate for at least 6 hours before serving. Garnish with cilantro.
Who doesn’t love a good, healthy French onion soup? Let us know how you like this recipe!
Makes 6 servings
4 pounds onions, sliced
4 cloves garlic, sliced
2 tablespoons butter
2 bay leaves
1 tablespoon vinegar (any type, optional)
3 teaspoons salt
8 cups water (substitute with beef or chicken stock)
1 ½ cups cheddar, grated
Pepper to taste
Melt butter in a large pot on medium heat. Add onions, garlic, and bay leaves. Cover the pot for 10 minutes. After 10 minutes, pour in vinegar and cover with lid and leave on the heat for about 1 hour, stirring every 20 minutes. If the onions stick to the pot, add a splash of water to unstick them. Once the onions are very dark and a quarter of the original volume, add 8 cups of water and the salt and pepper. Let soup simmer for another hour with the lid on. Sprinkle with cheddar upon serving.
*from Eat Well on $4/day Good and Cheap by Leanne Brown
Who doesn’t love soup in the wintertime? Here’s another healthy, squash-based recipe to warm you up!
Makes 4 servings
1 butternut squash (or other winter squash)
1 tablespoon butter
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, finely chopped
1 teaspoon cumin powder
1 teaspoon cortander powder
1 teaspoon turmeric powder
1 teaspoon cayenne pepper
1 can coconut milk
3 cups water
Salt and pepper to taste
To prepare the squash, use a potato peeler to peel off the skin. Cut in half, scoop out the seeds, slice off the stem, and chop squash into cubes. Melt butter in large pot. Add onion, pepper, and garlic and sauté for 2 minutes. Stir in squash and spices and cook for two minutes with lid on. Stir in water and coconut milk. Bring the soup to a boil and then simmer for about 30 minutes. Once the squash is tender, let the soup cool and puree in blender until smooth. Add salt and pepper to taste
*Recipe from Eat Well on $4/day Good and Cheap by Leanne Brown
Up until the event of the Gluten-Free Expo on April 11th, we will be posting healthy gluten-free recipes for you to enjoy! We would love to hear any thoughts that you have on these recipes – do you think it’s something you’d like to try? If you tried it, what did you think? Are there any great-tasting modifications you made? We would also love to see pictures of how your recipe turned out.
Since Punxsutawney Phil, unfortunately, just predicted a longer winter season for us this year, we hope you enjoy this mouthwatering beef vegetable soup over the next several weeks!
2 small potatoes, peeled and diced
2 cups carrots, sliced
1-2 pounds ground beef (you can also use leftover beef pot roast, for example)
2 (15 ounce) cans diced tomatoes
1 (12 ounce) can bag frozen corn
3 cloves garlic, chopped
2 cups water
Cook ground round until brown. Add all ingredients to a Crock-Pot. Cook on low for 4-6 hours, until carrots and potatoes are tender.