Updated: Feb 22, 2021
Soup. The ultimate comfort food on a cold, snowy day. What better than a cooking frenzy of comfort food as a storm blows outside. Updated: We got hit again on Super Bowl Sunday. This time, I made Gluten Free White Pasta E. Fagioli.
Monday, February 1, 2021, Long Island was hit with a major Nor'easter. It started snowing around midnight and snowed well into Monday evening. I did a lot of cooking that day. Click for my Gluten Free Roasted Peppers and Peppers and Eggs and Spinach in Oil And Garlic and Broccoli and Cauliflower in Oil and Garlic. I also made delicious Gluten Free Nutritious Peach Carrot Muffins.
One look out the window and I knew it was going to be a soup day. Putting up a big pot of soup warms the body and soul. It was the first thing I did.
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Wash and chop your onions and peppers. Combine the onions into one bowl and the peppers into another. Set aside. (see above video)
Add butter and olive oil to a soup pot and heat on medium. Drop in your peppers and salt to taste. Stir often as they cook. Add gluten free flour. (see video)
Wash and chop your celery and add it to the peppers. Stir and allow the vegetables to soften. (see video)
Once the peppers and celery have softened, add in your onions. Stir and allow to become translucent. (see video)
Measure out the oregano and stir into the soup. Pour in the vegetable broth then slice a lemon in half and squeeze one half into the broth. It adds some zest and brings the flavor to life. (see video)
Allow soup to simmer and the vegetables to cook. Cover but leave cover tilted to allow some steam to escape. Add your white and black beans. I already had white beans in the fridge from another dish. I drained and rinsed the black beans. Drop in salsa. Stir well and allow to simmer covered. (see video)
White the soup was simmering, I went out and checked on the storm. Brrrrrrr. Two of my dogs enjoyed looking out the door at the snow falling but don't like going out in it.
My Mocha watching with much interest as I cook in the kitchen. My Lexxi cuddled up on her favorite sheet, Mocha and Lucy feeling the freeze and cuddled under a blanket on the couch and my daughter's two dogs pooped after playing in the snow. (Picture used with permission from my daughter)
After stirring the soup again, I sat down for a much needed rest and a bite to eat. I had some cottage cheese with applesauce sprinkled with cinnamon. It was a treat my mom used to make for us as kids.
Then I did some cleaning of the utensils and pots and pans I used for the soup, spinach, broccoli and cauliflower so I could get ready to make the muffins.
I removed some soup and put into my blender. You can use an immersion blender or regular blender for this too. Blend this soup then pour back into the pot. It makes the soup creamier. (see video)
Serve and enjoy. It's not too spicy, just spicy enough. The peppers and salsa add a combination of sweet and spicy tied together by the basil and lemon. Absolutely delicious.
It stores well in a covered glass bowl and can last about four to five days in the refrigerator.
I added rice one day and enjoyed a cup of soup for lunch. I love leftovers.
Gluten Free flour
McCormick dry basil (gluten free) 2 teaspoons
Vegetable broth (gluten free) 2 boxes
Small White beans
1 cup Ortega Mild Salsa (gluten free)