Gluten Free Dump Soup (Anything Soup)

Updated: Jan 30


I referred to this soup as Anything soup. My mom called it Dump soup! In either case, the secret to this delicious soup is to grab anything and everything you have in the fridge/cabinets and dump it into the pot! Major Yum factor.

Please visit my YouTube Channel, subscribe, hit the bell for notifications so you don't miss any new videos and give a thumbs up to the videos you like. Feel free to share and comment/ask questions.

Prepare your Mirepoix. Peel, wash and chop carrots, onions and celery. (See how I start most of my soups.) (see above video)

Heat a small amount of olive oil on medium heat in a soup pot and add carrots, onions and celery. Salt to taste. Stir often. (see video)

Peel and chop your garlic. When the vegetables become soft, add into the pot. Stir and be careful not to let the garlic brown. You just want to cook the rawness out a little bit. (see video)

Add in broth. I used two boxes. Stir well and allow to simmer, covered, with the cover slightly tilted to allow a little steam to escape. (no video - my batteries died while filming the adding of the broth)

Peel, wash and chop the sweet potatoes and white potatoes and cut into cubes. Add to the soup and raise heat a bit. Stir often. Allow potatoes to cook. (see video, new batteries in camera)

Wash and chop your vegetables into bite sized pieces. Add to soup. (see video) I happened to have broccoli and cauliflower so I threw some in, why not.

Prepare your frozen vegetables and beans. I grabbed what I had. I broke the string beans into smaller pieces. They snap easy while still frozen. Set aside, they will be added last minute with the beans. (see video)


I also made a pot of red sauce as the soup was cooking. (for recipe, click green link) I used canned crushed tomatoes this time, but the recipe is the same.


Add your frozen vegetables and beans when the potatoes are almost soft (a fork goes through them easily.) Add several ladles of red sauce. Stir, cover and allow to simmer. (see video)


Snow and soup


Before you prepare your rice to add to the soup, glance out the windows at the weather and assure yourself it's really freaken cold, dismal and just plain yucky out, Then take a deep whiff of your simmering soup, sigh and continue cooking.

Prepare rice according to package directions. I made extra so I would have leftover to use in other dishes.

As the soup is simmering, the sauce is staying warm on the warmer and the water is boiling for the rice, clean what you can in the kitchen. When rice is done, add some to the soup. (see video)

When everything in the soup is tender, serve and enjoy. I added Parmesan cheese and watched Titanic 2 as I ate at the Island. I highly recommend the soup. Titanic 2, not so much.


The below ingredients are mere suggestions. For meat eaters, throw in chopped up leftover chicken, ham, beef, (yes, you can throw in all three or any combination) and you can still add beans of your choice. You can add pasta of your choice (gluten free or regular) Some like to cook pasta separately and add it to individual bowls rather than the pot of soup. The possibilities are endless. Just dump everything into the pot, let it simmer, stirring often, and I promise, it will be DELICIOUS!


Ingredients: Whatever your heart desires. What I used is listed below.

Carrots

Red onion

Celery

Garlic cloves

Olive oil

Salt

Vegetable broth (gluten free)

Sweet potato

White potato

Peas

String beans

Spinach

White Rice

Red Sauce

White beans (gluten free)

Kidney beans (gluten free)

Black beans (gluten free)

Parmesan cheese (vegans, leave off cheese, replace with ingredient of your choice)


Ingredients for Sauce:

Red onion

Garlic gloves

Tomato paste

Crushed tomatoes

Fresh basil

Salt

Sugar




Recent Posts

See All
 

Subscribe Form

  • YouTube
  • Instagram
  • Facebook
  • Pinterest

©2020 by Teaching An Old Cook New Tricks. Proudly created with Wix.com

The Blogger's Pit Stop