Friday, January 18, 2013

Beefy Vegetable Noodle Soup

This hearty soup is colorful and delicious!  It's a one pot meal that is quick to put together.  I love that it uses leftover roast beef and gravy!  My kids aren't huge into soups, but they all loved this one!  It is also perfect to grind up into baby food because it full of veggies, meat and noodles.  My baby loves it as much as anyone!  It is adapted from Valerie Phillips "Beef Vegetable and Noodle Soup" in her Soup's On! cookbook.  (Which is a great find!  It has a lot of soup recipes that are naturally gluten free, or easily adaptable.)

2 cups leftover roast beef, diced
1/2 cup leftover gravy (GF of course!)
1 (16 ounce) pkg frozen mixed vegetables
2 cups frozen diced O'Brien-style hash browns
1 (14.5 ounce) can petite-diced tomatoes
1 tablespoon dried onion
6 beef bouillon cubes (Western Family is gluten free)
1 bay leaf
1 teaspoon sugar
6 cups water
salt to taste
pepper to taste
2 cups GF brown rice spiral pasta

Put everything except the salt, pepper and pasta into a large pot.  Bring to a boil.  Add pasta and cook until tender, stirring occasionally.  Season to taste with salt and pepper.  Take out bay leaf prior to serving.

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