It’s soup season and time to make a pot of hearty Old Fashioned Vegetable Soup! Besides being delicious, it is preservative-free and gluten-free!
When there’s a chill in the air, I crave a good hearty bowl of soup. Because I am on a gluten-free diet and have multiple food allergies I consequently need to be careful what ingredients I use. Rather than buying soup I always make a homemade soup that’s healthy and not laden with preservatives and/or fillers! Therefore, without further ado, allow me to introduce you to made-from-scratch, good Old Fashioned Vegetable Soup! In addition, it’s also gluten free! (Double win-win!)
This recipe starts by slow-cooking fresh beef roast (either round or chuck roast works well) in a crock-pot for 8 hours. I covered two chuck roast (total of 4 pounds worth) with just a little over 2 quarts of water and seasoned them with salt, pepper, and two bay leaves. The roast cooked in the crockpot on the lowest setting overnight.
The next morning I separated the roast from the broth and removed the bay leaves. I then used my fat separator to strain the broth, removing the excess fat and drippings, and placed the broth into a stockpot.
Now I had all natural, preservative-free beef broth. This broth freezes well so feel free to divide up a batch of this delicious broth for later use, such as when making homemade beef gravy.
After the beef cooled for just a bit, I took two forks and shredded the beef. If you choose not to use all of the shredded beef in your soup, you can make BBQ beef sandwiches with the extra. (Equally as delicious!)
The next step is to bring the broth to a low boil and add a variety of fresh vegetables. Here is what I used in mine: fresh carrots, celery, green beans, potatoes, diced tomatoes, onions, corn and a few preservative-free kidney beans. If I would have had cabbage, I would have thrown some of that in too.
Now for full disclosure, due to my allergies to onions, garlic, and corn, I removed a portion of the soup and placed it into another container before these ingredients to the soup.
Since my husband doesn’t have food allergies, I simply added them to his half of the soup. To his, I also added a pinch of garlic, a pinch of sugar, a pinch more salt, and pepper.
I placed a lid on my stock pot and simmered the soup until the vegetables were tender when poked with a fork. I then added the shredded beef and simmered the soup just a little longer to allow the beef to get completely hot. A picture of me would probably have revealed that I was drooling at this point.
There really isn’t anything quite like a bowl of good Old Fashioned Vegetable Soup to warm one’s soul. This soup is not only delicious and healthy, it’s also filling and certainly a great way to stay toasty warm on a cold day or night.
If you are looking for soup bowls, be sure to check out these ceramic soup crocks. These would make a great bridal, birthday or Christmas gift for someone!
Here’s to staying, warm, healthy and happy this winter season.
More great soup recipes: