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TOMATO VEGETABLE SOUP
with AMARANTH SEED

2 tablespoon olive oil
1 yellow onion, diced
2 carrots, chopped
2 stalks celery, sliced into ¼” crescents
1 small zucchini, diced
1/2 cup frozen peas
1/2 cup frozen corn
1 19-ounce can dark red kidney beans
2 cups gluten-free chicken or vegetable broth
2 cups water
1 28-ounce can crushed tomatoes
1/2 cup uncooked amaranth seed
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Red pepper flakes, optional
Salt to taste
Black pepper to taste

bulletHeat olive oil in a large stockpot over medium-low heat.
bulletAdd the onion, carrots, and celery, and sauté 2 to 3 minutes.
bulletStir in the zucchini, peas, corn and kidney beans.
bulletAdd the broth, water and tomatoes, stirring to combine.
bulletMix in the amaranth seed.
bulletAdd the garlic powder, oregano, pepper flakes, salt and black pepper.
bulletSimmer over medium-low heat for approximately 1 hour.

Makes 6 to 8 servings

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    ©2013
P.O. Box 91091, Columbus, OH 43209