Saturday, September 17, 2011

Vegetable Soup and Gluten Free Cornbread

It was less than 80 degrees on thursday and I was home for the day. So, it was the perfect day to make the first pot of soup of the season. I wanted something i could put in the crock pot and leave all day. I also always love a dish with tons of vegetables. The decision: vegetable soup. And what is a warm bowl of soup without a big slice of cornbread? Whenever we decided we were hungry, supper was ready! This recipe makes a lot of soup. My soup bowls are huge, at least three cups, and this recipe made 7-8 bowls. The soup had lots of flavor and was very filling. I do not know how many of you have experience with gluten free bread, but my little experience is that it is usually too crumbly and lacking in flavor. This cornbread is awesome! It is moist, holds together like regular bread and is full of flavor. I hope you enjoy these first recipes!

2 bay leaves
1/2 tsp dried thyme
1/2 lb organic carrots (4-5), washed and chopped, it is not necessary to peel them
1 large yellow onion, chopped
4 stalks organic celery, chopped, include leaves if you want!
3 garlic cloves, minced, if you buy the preminced this is about 1 1/2 tsp
2 organic yams, washed and chopped, do not peel
2 cups frozen organic broccoli florets
2 cups frozen organic peas
1 tsp salt
1 tsp freshly cracked black pepper
42 oz organic, low sodium vegetable broth
2 cups water
1 14oz can no salt added diced tomatoes, undrained

Place all ingredients in crock pot, stir, and cook on low 8 hours. Remove bay leaves prior to eating.

1 cup gluten free all purpose flour mix, i used the brand The Gluten Free Pantry
1 cup yellow cornmeal
2 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3 Tbs local honey
2 eggs
1 cup almond milk
1/4 cup melted organic butter, allowed to come to room temperature

Mix dry ingredients in a medium bowl (flour, cornmeal, baking powder, baking soda, salt).
Mix wet ingredients in a separate large bowl (honey, eggs, milk, butter).
Add dry ingredients to wet ingredients. Stir. Pour into an 8x8 pan sprayed with cooking spray. Bake at 400 degrees for 20 minutes. Awesome served plain, with honey or a little fresh butter.

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