Vegetable Soup 21 Recipe

  • 4 cups water or gf broth
  • 1 cup chopped unpeeled potatoes (1 large potato)
  • 3/4 cup diced carrot
  • 2 bay leaves
  • 1 tablespoon vegetable oil
  • 3/4 cup diced onion (1-2 onions)
  • 3/4 cup Chopped Celery
  • 1 teaspoon dried basil
  • 1/2 cup diced green pepper (1 small pepper)
  • 1 cup corn kernels, fresh or frozen
  • 1 cup frozen lima beans
  • 1 can whole tomatoes, chopped, and juice (or 2 cup chopped fresh tomatoes) (15 ounce can)
  • 3/4 cup gluten free macaroni (optional)
  • 1/2 teaspoon Salt
  • Black pepper to taste
  • 1/2 teaspoon honey or 1 teaspoon sugar
Bring water or broth to a boil in a large soup pot. Add potatoes, carrots, and bay leaves and cover. Cook until potatoes are just tender, then lower heat to a simmer. Set a large fry pan over medium heat and add oil. When oil is hot, add onion, celery, and basil. After a couple of minutes, add green peppers and sauté until just tender. Add onion mixture, corn, lima beans and tomatoes to soup. In separate saucepan, bring water to boil if you would like to add gluten free macaroni. Add macaroni and boil until just tender, then add to soup along with salt, pepper and honey (or sugar). Cook 5 more minutes and serve. Be aware, that if adding gf macaroni, soup should be served as soon as it is prepared as most gf pastas tend to get mushy if left too long.
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