Cook Big; Freeze Small With This Taste of Home Soup Recipe!

Look, most people fail at keeping New Year resolutions around eating.

But YOU want to be different and finally get healthy and slim this year, right?

I have the way for you to stand out this year by getting what you want!

It’s simple, but you need to make a few changes.

Going gluten-free and getting healthytakes a little planning and I talk in depth about how to  plan for success around gluten-free eating right here!

 

Below is a simple,hardy gluten-free vegetable soup recipe you can prepare in ways that will allow you to have healthy food on hand when you need it.

Soups like this are perfect as a staple.

Something you can have on hand in case life happens and you need a quick healthy meal.

Soups like this workfor me year round, but they are especially wonderful when the weather turns cold.

Also, this recipe is perfect for the concept we talked about last time. Cook big, freeze small.

 

Eating whole natural food was easy several generations ago.

Eating whole natural food was easy several generations ago.

Look, to get the best results from the gluten-free lifestyle we all need to eat whole foods our grandmother would recognize.

Interestingly, traditional whole foods tend to be naturally gluten-free food.

Think about creating your meals and snacks from major food groups such as:

  • Organic protein like chicken, beef and wild fish like Alaskan Salmon.
  • Have a lot of cooked veggies, healthy fats like butter and coconut oil, and a small amount of fresh fruit. (Note the truth is that raw veggies are not easily digested by humans.(cows ND horses digest plants quite well) so go against mainstream dogma and cook most of your veggies)!
  • If yourdigestive system can handle it, (E.G. you do not have celiac disease) you can have gluten-free grains like quinoa, millet, and brown or wild rice.
  • Finally, if you are like me and you need more carbs then have sweet potatoes or regular potatoes.

Okay, so let’s get down to the recipe and actually the best secret I know to eating gluten-free in the healthiest most nutritious way.

 

Three ways to cook big, freeze small!

  1. In the recipe below: You can start the soup cooking in themorning for dinner which creates such a warm, delicious fragrance when you get home after your day. The aroma of a savory dish like this makes you feel so loved and pampered, and your family will feel the same way.
  1. Or, make a big-batch on the weekend and freeze smaller portions to thaw and heat later in the week.
  1. Or, you can prepare the ingredients, then freeze the whole thing to prepare later. To freeze, simply place the slightly cooked ingredients in a gallon sized safe freezer bag and when you are ready, take the bag out, and then thaw for 30 minutes or so.Then place the somewhat thawed ingredients into the crockpot and cook according to the directions below.

This soup would likely provide 3 meals (lunch or dinner) for 2 people.

 

Taste of Home, Hardy Vegetable Soup

Ingredients

2 tablespoons Kerrygold butter (this is raw, healthy grass fed butter that’s easy to find)

1 to 2 pounds boneless chuck roast cubed into bite size pieces (preferably hormone free and organic)

1 quart stewed tomatoes

1small chopped onion

4 cups homemade beef broth (or use a grass fed broth found at most health food stores)

1/1/2 tablespoon dried Italian seasoning

½ teaspoon sea salt (Real Salt)

2 tablespoon Worcestershire sauce (use original Lea & Perrins®)

3 celery stalks diced *

1/2 teaspoon freshly ground black pepper

2 bay leaves

1 pint each of:

Carrots (baby if you like)

Frozen green beans

Frozen corn kernels

Diced potatoes (3-4)

Frozen peas

1/4 cup finely chopped garlic

Chopped fresh parsley leaves

 

Directions

Add butter to a large frying pan on medium high heat. Quickly sear the cubes of meat but do not cook all the way through.

Add meat and vegetables to a crock pot or roaster that has variable settings.

Add spices.

Add stewed tomatoes and give it a quick stir. If you like more liquid you can add water or more tomatoes.

Cook on low for 8 hours or high for 4 1/2 hours.

Remove bay leaves before serving.

 

Notes: Frozen veggies are actually super fresh since after they are harvested they are flash frozen. If you want to freeze and cook later then go ahead and brown the meat and after it cools, add it along with the other ingredients into a safe gallon-sized freezer bag. When you are ready to prepare the meal, thaw for 30 minutes or so, then add to crockpot and follow cooking directions.

You can have a fresh salad alongside the soup and if you wish, make a delicious gluten-free dessert people line up for from The 14-day Gluten-free Guide

3d Cover

 

There you go! It’s that easy!

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