Gluten Free Vegetable Soup
1/4 lb. lean beef
3 c. hot water
1/2 c. diced carrots
1/4 c. diced onion
1/2 c. diced celery
1 8oz. can V8 tomato vegetable juice
1/2 c. chopped cabbage
1 Tbsp. chopped parsley
salt, pepper to taste
Many off-the-shelf soups have hidden gluten - grain-based thickeners or pasta especially. Try this homemade quick soup.
Note: On beef - use ground beef or freeze another cut of beef briefly so that you can cut very thin, bite-sized slices.
Brown beef in a stockpot. When beef is browned, add remaining ingredients: water, carrots, onion, celery, V8, cabbage, and parsley.
Bring to a boil, then reduce heat and simmer until vegetables are tender. Salt and pepper to taste.
Submitted by Gretchen Grant