Mmmmm, Mmmmm, Mmmmmm Good!
The latest recipe I made from Mary Frances’ Gluten Free Cooking School was a hit with the entire family! This Yummy soup is full of tasty veggies and was absolutely dee-lish…best part, not too spicy.
I found this little tidbit HERE and quickly fell in love with it’s simplicity and adaptability ~ one of us doesn’t like diced tomatoes so I simply substituted the diced tomatoes with Tomato puree and it was a SMASH! I must also admit that I only made a 1/2 of Mary Frances’ recipe, next time (and there will be a next time) I will make a full batch and freeze as she recommends — yes, we like it THAT well!
Here is what I made from Mary Frances’ recipe:
1 med onion diced
2 cloves garlic chopped
Sauteed in 2 T. olive oil
32 oz Swanson Organic Vegetable Broth
8 oz frozen Okra
16 oz frozen mix veggies – I used a handful frozen green beans and 2 handfuls frozen peas/carrots mix.
leftover chicken from 2 nights before diced = about 2 split chicken breast
1/2 ~ 28oz can of Full Circle Organic Tomato Puree
1/4 teas thyme
couple pinches dried sage
salt and pepper added at the table
Mmmm Mmmmm goodness!!
You can find this recipe and more at Healthyfishies.com
Filed under: Child friendly :), dairy free, egg free or good with substitutes, Gluten Free Recipes, nut free, One Pot or Crockpot Meals, Recipes, Soups and Stews, Vegan / Vegetarian Recipes Tagged: | chicken, dairy free, egg free, gluten free, gumbo, nut free, recipe, soup, vegan, vegetable, vegetarian