Navigating the wheat free, gluten free diet

Posts tagged ‘veg-all’

For when it’s snowing everywhere but here: Mom’s Vegetable Soup

It snowed in Gainesville this morning:


Not quite here in Homosassa (too near the coast, I think), but close enough for me.  Here it was just overcast, blustery and miserable.  I was more than happy to spend it at the clubhouse of my parents’ golf course, watching Tim Tebow score the winning touchdown of his first victory as an NFL starter.  At home my mom was “slaving away” (remember, cooking for us involves a lot of can-opening) in the kitchen, getting vegetable soup ready for when we came home.

Every year, usually on the coldest-feeling day, my mom cooks a pot of vegetable soup big enough to feed four of us for about two weeks, especially with some grilled cheese or cornbread to go with.  The best thing about the soup, though, is its simplicity.  Quick home-cooking at its finest…

What you’ll need:

-Beef tips for stewing (can find it ready to stew in the meat section of the grocery)

-2 cans of Veg-All; the kind with the peas and carrots and okra and stuff

-3 carrots, peeled and chopped

-1 celery stalk (optional)

-3 Yukon gold or russet potatoes, peeled and in bite-size pieces

-1 can of cut green beans

-1 can of corn (don’t accidentally buy creamed corn!)

-1 big can of tomato juice (not sauce, juice)

-Celery salt

-1 tbsp. of corn starch (use flour if you’re not gluten-free) dissolved in a little warm water

What you’ll do:

Note: You can cook this in a slow-cooker and let it simmer all day, or in a pot on the stove and let it simmer for an hour.  My mom always did it on the stove.

-Brown the beef and start cooking the potatoes in the soup-pot or wherever.  Drain the meat a little, but save some meat juice for flavor. The potatoes need a little more time than the rest of the vegetables since they aren’t cooked.

– Put the dissolved corn starch in the remaining meat juice and let it thicken a little.

-Add the tomato juice and let it heat up

-Add the Veg-all, chopped carrots, celery, and canned green beans and corn.

-Let it simmer for at least an hour, preferably two, and serve piping hot with something to dip in it.  Mm-mm good.


I’m already looking forward to taking a container of it back to Gainesville with me, where I’ll wish for more snow flurries.




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