Sunday, August 14, 2011

White Bean Cabbage Soup and Potato Veggie Soup (vegan and GF)

I needed a couple "down home" kind of ideas to feed my in-laws this weekend that also needed to be gluten-free.  I know they are a bit nervous eating at our house since they are used to some traditional Sunday dinner kinds of foods like roast and potatoes, ham and potatoes, fried chicken and potatoes, etc.

I figured I would make a few good soups and serve a salad on the side.  And I thought potatoes and cabbage sounded like a more ol' fashioned and traditional choice than curry chowder. So the menu for tonight is White Bean and Cabbage Soup and Potato Vegetable Soup, served up with some gluten-free crackers and a nice green salad made with garden greens and tomatoes.  I made enough soup to send some home with them and then to freeze a little for lunches, so these are big batches.  But soup's always better the next day, so making a lot is a good idea.

I cook with what I've got, so these amounts are estimates and you can add more or less as you like.  The cabbage soup has a little bite from the cabbage and seasoning, but the potato veggie is a bit more bland.  I like the potato veggie one the next day after the flavors meld a bit, and my day care kids seem to like the bland soup a little better.  But I have served them the cabbage soup and they eat it without complaint.  My own kids love soup of any kind with croutons or good, Italian bread toasted under the broiler for a minute or two to make it crunchy. 

They only fat in either one of these is a minute amount of olive oil, and both are chuck full of healthy veggies. Eat three bowls!

2 T. olive oil
2 cans cannelini or navy beans
1 head green cabbage, cut into 1" chunks
2 cans diced tomatoes
1 white or yellow onion, diced
3 cloves garlic, finely chopped
4 t. Better than Bouillon Vegetable Base
8 c. water
1-2 t. dried oregano (start slow and add more if needed)
2 bay leaves
1 t. Italian seasoning
Salt and pepper

Saute garlic and onion in olive oil just until softened in large soup stockpot.  Add all other ingredients and simmer over low heat 1 hour (or more) until cabbage is softened.

(Note: Dry onion soup mix is GF, but onion-mushroom soup mix is not. Be care to read labels.)
2 T. olive oil
8 white potatoes, diced
1/2 - 1 pound fresh green beans, snapped and cut into 1" pieces
1 white or yellow onion, diced
4 large carrots, diced or cut into pennies
4 ribs celery, diced
1 can diced or petite diced tomatoes
2 packets dry onion soup mix
8-9 cups water
Salt and Pepper (I used a lot of fresh cracked black pepper in this one)
1/2 bag frozen peas

Saute onion in olive oil in large stockpot.  Add all other ingredients EXCEPT peas. Bring to a slow boil, turn heat down and simmer for 45-60 minutes or until veggies are the texture you like.  Add peas and cook an additional 5 minutes just until they are heated through.  Serve hot.

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