Super Simple Bean Soup

 1/2 c. olive oil

2-3 tsp. minced garlic

3 (16 oz.) cans of beans, drained and rinsed (white, navy, cannellini, etc.)

salt and pepper, to taste

1 c. water or broth

Sauté the garlic in the olive oil for a few minutes, then add the beans, salt and pepper. Simmer for 5 minutes, then add the water/broth. Use an immersion blender to break up some of the beans, but don't make it perfectly smooth. Simmer for 5 more minutes, and adjust seasonings (maybe add some chopped parsley?) before serving.

Homemade Noodles

1/2 c. tapioca flour
1/2 c. arrowroot powder
3 T. potato starch
3/4 tsp. salt
4 1/2 tsp. xanthan gum
3 eggs
1 1/2 T. oil

Combine dry ingredients. In a separate bowl, whisk together wet ingredients, then pour into dry mix. Stir until it comes together, then knead until smooth (1-2 mins).  Sprinkle a counter with rice flour. Roll dough out as thin as possible, then cut into desired shape.

Cook in boiling, salted water with a little oil added, for about 10 minutes.

This makes delicious noodles for chicken noodle soup.

Based on: http://www.food.com/recipe/fresh-egg-pasta-gluten-free-60904

Red Lentil Soup

6 T. olive oil
2 large onions, chopped
4 garlic cloves, minced
2 T. tomato paste
2 tsp. cumin
1/2 tsp. salt, to taste
1/2 tsp. pepper
1/4 tsp. chili powder or cayenne, opt.
2 quarts chicken or vegetable broth
2 c. water
2 c. red lentils
2 large carrots, peeled and diced
lemon juice, to taste
6 T. chopped fresh cilantro, to taste

In large pot, heat oil and saute onion and garlic. Stir in tomato paste and seasonings.  Add broth, water, lentils, and carrot.  Simmer for 30 mins, until lentils are soft. Use a blender to puree soup. Add lemon juice and cilantro just before serving, or serve on the side.

Sweet Potato Chili

2 sweet potatoes, diced
2 (14 oz) cans diced tomatoes
1 can tomato sauce
3/4 c. diced onion
1/2 c. water
1 T. chili powder
1 tsp. ground cumin
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper, opt.
1/4 tsp. garlic powder
1 lb. ground beef, browned
1 (14 oz) can black beans
1 c. corn

Place sweet potatoes, tomatoes, sauce, onion, water, and seasonings in slow cooker. Cook on high for 5 hours.  Add browned ground beef, black beans, and corn. Cook an additional 1-2 hours. Serve with chopped avocado, if desired.

Adapted from: allrecipes.com/recipes/229081/sweet-potato-chili/

Lentil Sausage Soup

2 c. dry lentils, rinsed
1 lb. sausage link, sliced*
3-5 carrots, chopped
2-3 celery stalks, chopped (opt.)
1/2-1 onion, chopped
1/8 tsp. garlic powder
1/2 tsp. Italian seasoning
1 can diced tomatoes
salt and pepper, to taste

Combine all in a large pot and cover with water to 1" above ingredients. Bring to a boil, cover and simmer on low 30-45 mins. until lentils are tender.

*Also delicious with peppered ham.

Carrot and Cilantro Soup

• 1 tablespoon of olive oil
• 4 large carrots, peeled and roughly chopped
• 1/2 large onion, roughly chopped
• 900ml (1 1/2 pints) vegetable stock
• large bunch fresh coriander, roughly chopped

1. Heat the oil in a large saucepan over medium heat.
2. Saute the carrots and onion for a few minutes until the onion has softened a little.
3. Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
4. Remove from heat and allow to cool slightly.
5. Puree the soup until smooth, using a hand blender or food processor.

From: http://allrecipes.co.uk/recipe/113/carrot-and-fresh-coriander-soup.aspx

Irish Stew - Slow Cooker

1 lb. roast/steak, diced
1/2 tsp. salt
1/2 tsp. black peppercorns, cracked
1 large onion, chopped*
3 large carrots, chopped*
4 med. potatoes, chopped
1/2 tsp. dried thyme
1 bay leaf
2 c. beef/chicken stock*
1 1/2 c. frozen green peas
1 T. Worcestershire sauce

Place all ingredients except green peas in large slow cooker. Cook on high for 4 hours or low for 8 hours. Just before serving, add peas. (They will stay nice and crisp and cook down the meal for eating.)

*If using frozen vegetables, thaw before adding to slow cooker, and/or heat stock to boiling before adding. This will help raise the temperature to the "safe" point more quickly.

Cream Soup Mix

1 oz. dried mushrooms

1/2 c. dairy-free dry milk substitute

1/4 c. superfine rice flour

1/4 c. potato starch

1/4 tsp. salt

1/4 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 T. powdered vegetable soup base

Potato Soup (Dairy-Free)

5-6 med. potatoes, diced
1 onion, chopped
3 T. butter or oil
3 c. rice milk (or soy)
4 T. potato flour
salt and pepper, to taste
(ham, cut into pieces, opt.)

Boil the potatoes in water, then drain and set aside.

Meanwhile, saute the onion in oil until tender.  Add the milk and potato flour. Stir until the lumps dissolve. Stir in potatoes. Stir in salt and pepper as desired. (You may add chunks of ham if you'd like.)

Comfort food at it's best. Great served with Irish Soda Bread.

Cream of Mushroom Soup, Dairy-Free

1 1/4 c. rice, soy, or almond milk
3 T. dairy free margarine
1 can mushrooms, finely chopped
1 T. onion, finely chopped
4 T. sweet rice flour
1/4 tsp. salt
1/8 tsp. pepper

Microwave milk for 3 mins. to get it hot. In a saucepan, saute the mushrooms and onion in the margarine.  When the onion is translucent, quickly stir in the flour, salt and pepper.  Cook over medium heat until bubbly, stirring constantly. Slowly add the hot milk and whisk until you achieve a thick, creamy texture. (This makes approximately the equivalent of a regular can of cream of mushroom soup.)

Pasta e Fagioli

1 lb. ground beef or turkey
1 onion, chopped, or 1/4 c. dehydrated onion
3+ carrots, chopped
2 (28 oz.) cans diced tomatoes
1 (16 oz.) can red kidney beans, drained
1 (16 oz) can cannallini/white kidney beans, drained
4 c.(30 oz.) stock (chicken/beef/veg.)
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (opt.)
1 (20 oz.) jar spaghetti sauce (or tomato sauce, plus Italian seasoning)
8 oz. rice pasta, cooked separately

Brown meat in a skillet and drain. Put all ingredients, except pasta, in a pot. Cook at least 30 mins, until it boils. Cook rice pasta separately and add right before serving.

You can also do this in a slow cooker. Cook on low 7-8 hours or on high 4-5 hours.  

This is my absolute favorite soup! It's very similar to the one served at Olive Garden.

Broccoli and Potato Soup

2 tsp. olive oil
1/2 onion, chopped
1 med. potato, peeled and diced into 1/2" pieces
3 c. broccoli, chopped (frozen works well)
3 c. vegetable stock
1 c. Monterrey Jack cheese, shredded

In large pot, saute onion in oil over med. heat. Add potatoes, broccoli and stock; bring to a boil. Reduce heat and simmer, covered. for 12-15 mins. Remove from heat and allow to cool slightly. Puree in blender, food processor, or with a hand-held mixer. (Recipe says to add the cheese in while you puree, but it works just as well to serve it on the side. You can also add some diced ham after pureeing for a bit of protein.)

Cauliflower Soup

2 T. olive oil
1/2 sweet onion, diced
1/2 yellow bell pepper
2 tsp. garlic cloves
1 fresh cauliflower, chopped, or 1 bag frozen cauliflower
2 c. chicken or vegetable broth
2 c. half & half
1 tsp. pepper
1/2 tsp. nutmeg (optional)
salt to taste
1/2 tsp. crushed red pepper (optional)

In a large pot, stir-fry onion, bell pepper, and garlic with olive oil for 5 mins. Add cauliflower and stir-fry another 3 mins. Add broth and bring to a boil; reduce heat to medium and cook uncovered for 15 mins, until cauliflower is tender. Stir in the half & half and remove from heat.

Puree the soup in a blender, food processor, or with a hand-held mixer. Season with pepper, nutmeg, salt, and red pepper to taste.

Serve topped with shredded cheese (Swiss, Romano, or cheddar).