If you’re looking for an easy gluten free lunch idea, try this Easy Vegetable Soup. It’s made with frozen vegetables and a few herbs and spices. The V-8 used in the recipe adds both tomato and additional vegetable flavor. The soup comes together in minutes and is very much a dump and go recipe!
Ingredients:
3 Cups Chicken Broth
3 Cups V-8 Juice or Tomato Juice
16 oz Frozen Vegetables such as Broccoli, Cauliflower and Carrots (or your favorite Mixed Vegetables)
1 Tbs. Dried Minced Onions
3 Cloves Minced Garlic or ½ tsp. Garlic Powder
1 Tbs Fresh Thyme or ½ tsp Dried Thyme
½ tsp. Dried Italian Seasoning
Black Pepper to Taste
Crushed Red Pepper Flakes to Taste (Optional)
1 15oz Can Kidney Beans, Drained and Rinsed (Cannellini, Pinto or Black Beans Also Work)
2 Tbs. Fresh Parsley, Chopped (Optional)
Instructions:
1. Add all of the ingredients except for the Beans and Fresh Parsley to a medium pot and bring to a boil over high heat.
2. Once the soup is boiling, cover and cook for 10 minutes.
3. After 10 minutes, stir in beans and Fresh Parsley and heat through
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00:00 | Easy Vegetable Soup Intro
00:42 | Making the Soup
00:00 | Finished Soup\Outro
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