Updated: Jan 20
Another awesome soup filled with nutrients and protein.
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The weather in in the 30's. Definitely soup season. Luckily, no snow so far in January. Let's hope it stays that way.
Wash, peel and chop your vegetables (red onion, pepper, carrots and garlic). You can put them all into the same bowl and set aside. (see video above)
Coat the bottom of a soup pot with olive oil and heat on medium. Add in all your chopped vegetables except the garlic. Stir well and add pats of butter and salt. Continue to stir often.
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Peel and chop your garlic and add to the sautéing vegetables. Stir well. Allow garlic to cook for a few minutes. (see video)
When the vegetables are slightly soft, add in two boxes of gluten free vegetable broth. Stir and allow to simmer. (see video)
While the vegetables are cooking, peel and wash your potatoes and chop each potato into bite sized cubes and put into cold water. (see video)
Add in your beans, undrained. Stir and let simmer. (see video) You don't want to cook the beans too high or too long, they will break up and turn to mush. Drain your potatoes and add to simmering soup. Add one bay leaf. (see video)
Use gluten free flour of your choice. Add salt and water. Whisk together well. Plop small spoonfuls into your soup. (see video)
Raise the temperature to a slight boil then down again to a simmer. Allow the dumplings to cook about 20 minutes. (see video)
When the soup is done, turn off heat and add one cup of milk. Stir well. (see video) Remove bay leaf and discard.
Red kidney beans
Vegetable broth (gluten free)
1 cup Milk
1 cup Gluten free flour
1/4 teaspoon salt
1/4 cup Water