Sunday, November 15, 2009


This soup is gluten-free, dairy-free, vegetarian, vegan and in addition, colorful, crunchy, spicy and warming for a cold fall night. This is what vegetable soup is meant to be!


1T oil

1 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped celery

1 1/2 cups sliced carrots

1 T smoked paprika

1T ground coriander

1T dried oregano

1T ancho chili powder

1 clove minced garlic

1 T salt

2 1/2 cups corn kernels

4 cups shredded cabbage

1 cup Trader Joe Garlic Chipotle Salsa

4 cups water

1 T gluten-free Worcestershire sauce


Saute onions, peppers, garlic, celery, carrots and spices in oil, stirring to coat the vegetables with spices. When peppers and onions are softened, add cabbage, stirring once again to coat the vegetable. Add water, Worcestershire sauce and salsa. When carrots are softened but not soft, add corn and cabbage. Cook only until the cabbage is somewhat softened but retains some crunch. Note: Adding two cups of cooked cannelini beans makes this a delicious main dish stew. Serves 6-8.

If you like spicy food you might enjoy this high protein, vegan and gluten free chili recipe.


Alisa said...

Oh yum! What a great way to use up leftover salsa!

G.F.Veg said...

good idea!