This takes a bit of time to make but it’s worth it in the end. You’ll end up with a bowl of savory homemade warmth.It’s a lighter soup, so you may want to serve it for lunch or pair it with biscuits, a salad, or gf panini for dinner. It also freezes and reheats well, so make extra. And if you use low sodium broth, no salt added tomatoes and tomato sauce, you can cut the amount of salt in this considerably.
What you’ll need:
1 litre of gluten free beef cooking stock (We like Kitchen Basics)
2 gluten free beef bouillon cubes (We use Celifbr)
2 cups water
4 cups roast beef, chopped OR 1 pound lean ground beef, cooked
1 28 ounce can of crushed tomatoes
1 10 ounce can of tomato sauce
1 large onion, diced
4 -5 sticks of celery, sliced
5 medium carrots, sliced
1 teaspoon sugar
5 pepper corns
¼ teaspoon onion powder
¼ teaspoon garlic powder
Optional: 1/2 cup white rice
What you’ll do:
Put everything except the beef in a large stock pot.
Bring to a boil and then simmer over low heat for 1 hour.
Add beef and simmer for another hour. If you are using rice, add it in about 30 minutes before serving.
Looking for gluten free soup recipes? You might also like to try our:
Photo credit gf and me 2014
This looks amazing. We will be trying this in my home soon. Check out a recipe on venison stew I found and really liked, you might like it.
Thanks. And that stew does look really good!
THIS LOOKS SO YUMMY!!!
Pingback: creamy baked potato soup – loaded up with everything but gluten | gf and me