gluten free recipes

Gluten free Veggie soup

So this soup is one of my favorites to have when it is cold out and I think it really helps with bloating as well for those of us with celiac disease. I’ve seen similar posts online about various types of veggie soup and I’ve tweaked it all to my own way of liking.


2 garlic cloves minced
¼ quarter onion diced
Half of zucchini chopped into quarters
1 celery stalk
½ cup of baby carrots
1 orange pepper
1 green bell pepper
About a tablespoon or oregano and basil
1 teaspoon of tomato paste
Organic beef broth (I use the brand Pacific foods)
1 bay leaf
Extra virgin olive oil

Now this can be changed to your liking. I just love to add as much as possible. Other recipes have called for broccoli or green beans and even drained diced tomatoes. I will sometimes add ½ a cup of organic diced tomatoes.

I have a dutch oven I like to use on the stove top.

Over medium heat add about 2 tablespoons of evoo
Then add the minced garlic and chopped onion. Let simmer for a few minutes.

I then like to add the carrots, peppers and celery and stir those until they become a bit softer. Add more evoo if you feel the need. After those veggies simmer for a bit ill add the peppers and zucchini.

I always like to add the cabbage last.
Add in the entire package of beef broth, stir for a few minutes to make sure everything is mixed in. Add a teaspoon of tomato paste and the spices as well as the bay leaf.

I keep this cooking on medium heat for about 20 minutes with the lid almost completely covering the pot.

And there you have it! Thus far my favorite soup recipe!