Corn Chowder with Ham - Dairy Free & Gluten Free

The cold and dreary weather of the Wyoming winter begs for soup to warm not only the body but the soul.  My husband loves hearty creamy soups and this corn chowder with ham is no exception.  This chowder is simple to make either entirely dairy free or free from cow's milk dairy as well as gluten free.  We love most things but especially a creamy soup to have a mild touch of heat and the sriracha is the perfect choice here especially when using almond milk.  However, feel free to omit the sriracha if you can't take the heat! 

One of the things that I love about this soup is how quick and easy it is to put together.  I had made a ham the other day and this soup is a quick and easy way to use up the leftovers.  This would also be delicious without the ham making it a great vegetarian or vegan option.  However, my husband thinks that dinner just isn't complete without some meat.  

Corn Chowder with Ham

2 tbs olive oil

2 cups onions, chopped

1 1/2 cup bell peppers, chopped

4 cloves garlic, chopped

5 cups potatoes, cubed

4 cups ham, cubed

2 lbs corn kernels (I used the fresh corn we froze this summer)

12 cups chicken broth

1/4 cup fresh parsley, chopped

1 tbs fresh thyme leaves

1 tsp black pepper

1 tbs sriracha (optional)

1/4 tsp smoked paprika

3 cups unsweetened almond milk OR 1 - 12 oz can evaporated goat's milk

3 tbs corn starch 

salt

In a large soup pot, heat the olive oil over medium heat.

Saute the onions, bell peppers, and garlic until they are tender.

Add the potatoes, ham, corn, chicken broth, parsley, thyme, pepper, sriracha, and smoked paprika.

Bring to a boil then reduce heat to a simmer.

Simmer for about 30 minutes or until the potatoes are tender.

Combine your milk of choice with the corn starch.

Add the milk mixture to the soup and continue to simmer until the soup comes back up to temperature and is very slightly thickened.

If you like a thicker soup then add more corn starch (dissolved in a little water) and continue to cook until the desired thickness is achieved.

Season with salt and serve.

Hearty Kale & Potato Soup - Dairy & Gluten Free

Today the weather was gray and chilly which is the perfect soup weather.  I had picked up a beautiful bunch of kale on my last grocery trip and knew that I needed to figure out how to incorporate it into today's soup.  As fate would have it I saw a commercial this afternoon for Olive Garden featuring their Zuppa Toscana and decided that I must make a dairy and gluten free version of this soup.  My husband loves hearty soups so my rift on Zuppa Toscana includes pieces of chicken thigh, smoked sausage, potatoes and kale in a slightly spicy creamy base. 

I am linking this recipe up for SoupaPalooza :)  Where you can find many many other wonderful soup recipes - Some are even allergy friendly like mine is!  So, Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

Hearty Kale & Potato Soup

1 tbs olive oil
1 medium onion, chopped
12 oz smoked sausage, cubed
4 boneless skinless chicken thighs, cubed
3 cloves garlic, chopped
1/2 tsp seasoning salt
1/4 tsp black pepper
1/4 tsp smoked paprika
6 medium potatoes, cubed
1 bunch kale, chopped
8 cups chicken broth
2 cups unsweetened almond milk OR 1 can evaporated goat's milk
1 tsp Sriracha (optional)

In a large pot with a tight fitting lid, heat the olive oil over medium high heat.
Saute the onion and smoked sausage for 7 minutes or until the onions begin to turn translucent.
Add the chicken and garlic.
Continue to saute until the onions are tender and the chicken is lightly browned.
Add the seasoning salt, black pepper, smoked paprika, potatoes, kale and chicken broth.
Bring to a boil then reduce heat to a simmer.
Simmer, covered for 30 to 45 minutes or until the potatoes and kale are tender.
Add the almond milk and Sriracha.
Simmer for 10 minutes longer taking care not to allow the soup to boil after adding the milk.

Dairy & Gluten Free Creamy Beef Stroganoff Stoup

Have you ever just craved a bowl of comfort?  This Dairy & Gluten Free Creamy Beef Stroganoff Stoup is just that - A bowl of pure comfort.  For this version of a stoup which is thicker than a soup and thinner than a stew, I included some of my favorites such as mushrooms, red bell peppers, peas, and of course beef.  However, this recipe is a great starting off point to customize to suit any flavors which you might be craving.

Since I have been struggling with an increase in my gastrointestinal issues which I cannot correlate to a new food allergy, I have been attempting to focus on nourishing healthful foods which satisfy both me and my husband who does not have any food allergies.  Because of this, I have found that unsweetened almond milk really is a great option for making savory creamy soups and sauces.  I typically rely on goat's milk to add that rich creaminess to my savory dishes; however, in an effort to easy my GI tract I have been limiting goat's milk products.

Dairy & Gluten Free Creamy Beef Stroganoff Stoup

2 lbs boneless beef chuck roast, trimmed and cubed
4 tbs brown rice flour
1/4 tsp each salt & pepper
1 tsp fresh thyme
8 oz bacon, chopped
4 cups beef broth
3 tbs Worcestershire sauce
2 to 2 1/2 lbs russet potatoes, cubed
1 tbs extra virgin olive oil
1 large onion, chopped
1 cup red bell pepper, chopped
4 cloves garlic, minced
12 oz mushrooms, sliced
salt & pepper
1 1/2 tbs dried parsley
heavy pinch cayenne pepper
2 cups frozen peas
2 cups unsweetened almond milk
dairy free sour cream if desired for serving

In a small bowl, combine the cubed beef with the rice flour, salt, pepper and fresh thyme.
In a large skillet begin to fry the bacon.
Once most of the fat has rendered from the bacon add the cubed beef.
Cook the beef until lightly browned, but not cooked through.
Place the browned beef in a large pot and add the beef broth, Worcestershire sauce and potatoes.
Bring the beef and potatoes to a boil then cover and reduce heat to a simmer.
In the same pan that you browned the beef in, begin to saute the onion in the olive oil.
Once the onion has begun to soften, add the bell pepper, garlic, mushrooms, salt and pepper.
Continue to saute until the vegetables are cooked through.
Add the cooked vegetables, dried parsley and cayenne pepper to the beef and potatoes.
Continue to simmer, covered, for about 45 minutes or until the beef is tender and the potatoes are cooked.
When the beef and potatoes are tender, add the frozen peas and allow to simmer for 5 minutes.
Add the unsweetened almond milk and allow to simmer for 5 minutes longer or until the peas and almond milk are heated through.
Taste and adjust the seasonings as desired. 
Top individual bowls of stoup with dairy free sour cream if desired.

Hearty Beef Stoup with Bacon and Herbs - Dairy and Gluten Free

It was cold and snowy here today which put me in the mood for a hearty soul warming stoup.  If you have ever seen Rachel Ray you know that she has coined the term "stoup" for something that is somewhere between a soup and a stew consistency wise.  Well this hearty beef stoup contains all the usual subjects - beef, broth, potatoes, carrots, and peas.  It also contains bacon and herbs which put it over the top flavor wise.  It turned out perfect with a dairy and gluten free roll on the side.  Although, this recipe makes enough for a crowd it is great for leftovers if you aren't feeding a crowd.

Hearty Beef Stoup with Bacon & Herbs

1 tbs extra virgin olive oil

4 tbs thick sliced bacon, chopped

1 large onion, chopped

2 jalapeno peppers, ribs and seeds removed then chopped

4 cloves garlic, minced

1 1/2 to 2 lb beef stew meat (I used a beef tip roast cubed)

4 medium carrots, thick sliced

2 lbs potatoes, cubed

2 tbs fresh parsley

2 tbs fresh thyme leaves

1 tsp fresh rosemary, chopped

6 tbs brown rice flour

8 cups beef broth

1/2 tsp dry mustard

4 cups frozen peas

In a large pot with a lid, saute the bacon with the olive oil.
Once the bacon begins to brown, add the onions and jalapenos.
Saute until the onions are tender.
Add the garlic and saute for 30 seconds to 1 minute.
Add the cubed beef and saute until browned.
Add the carrots, potatoes, parsley, thyme, rosemary and flour.
Stir to coat everything in the flour.
Add the beef broth and dry mustard.
Bring to a boil then reduce heat and simmer partially covered until the carrots and potatoes are tender and the broth is thickened.
Just before serving stir in the peas and allow them to heat through.

Tomato and Red Pepper Soup - Dairy and Gluten Free

Most commercial tomato soup contains gluten... Sad but true fact!  However, you can make your own quick and delicious tomato soup at home!  I love this Tomato and Red Pepper Soup it is naturally dairy and gluten free.  It is full of flavor and very simple to make especially with the tomatoes I froze this Summer.  If you don't freeze or can your own tomatoes it can easily be made with fresh tomatoes or canned tomatoes from the store.

Tomato and Red Pepper Soup

(makes 8 cups)

1 tbs extra virgin olive oil

1 small onion, chopped

1/2 medium red bell pepper, chopped

3 cloves garlic, chopped

3 tbs tomato paste

6 tomatoes, peeled and chopped OR 2 cans diced tomatoes, drained with juice reserved

2 cups tomato juice (use reserved juice)

2 cups water

1 chicken and tomato bouillon cube (optional)

1 tsp sugar

pinch smoked paprika

salt and pepper

In a medium pot, saute the onions and bell peppers in the olive oil.

Once the onions and peppers are tender add the garlic and tomato paste.

Continue to cook for a minute before adding the tomatoes, tomato juice, water, bouillon cube, sugar, paprika, salt and pepper.

Bring to a boil then reduce heat to simmer.

Simmer for 15 minutes.

Puree using an immersion blender, blender, or food processor to the desired texture.

I like mine with some texture left and not completely smooth.

Chicken & Rice Soup with Tex-Mex Flavors

This soup is another of those curl up and enjoy on a cold day types of foods.  You will not believe how amazing the house smells while it is cooking either!

Chicken & Rice Soup with Tex-Mex Flavors

1 lb of boneless skinless chicken breast, cut into bite sized pieces

1 medium onion, chopped

1 cup celery, chopped

1 cup carrots, chopped

1 jalapeno peppers, seeded and chopped finely

6 cloves garlic, minced

1 tbs olive oil

3 quarts chicken broth

1 cup brown rice

1/2 cup cilantro, chopped

1/2 tsp cumin
1/2 tsp coriander

1/4 tsp black pepper

In a large pot over medium heat saute the onions, celery, and carrot until they begin to soften.

Add the chicken breast and continue to saute until the chicken is almost completely cooked.

Add the garlic and jalapeno peppers and continue to saute for a few minutes longer.

Add the chicken broth, cumin,coriander, black pepper and 1/2 of the cilantro.

Bring to a boil then reduce heat to simmer.

Cook, covered for 1 hour.

Add the brown rice and bring back to the boil,

Reduce heat and continue to cook for 1 hour.

This long slow cooking will allow the rice to lend an element of creaminess to the soup.

Just before serving stir in the remaining cilantro.

French Onion Soup

There is something so comforting on a cold day about a steaming bowl of soup.  The temperature was around 25 F when I woke up this morning which of course put me into a soup frame of mind.

This soup is satisfying and hearty with bold yet mellow onion flavor.

French Onion Soup

3 softball size onions, cut into half moons - about 8 cups
4 tbs vegan buttery alternative
2 tbs fresh thyme
1 tsp black pepper
1 tsp garlic salt
6 to 8 cups beef broth (dairy & gluten free) - depending on how thin you like your soup
1/2 cup red wine
1/4 cup Worcestershire sauce (gluten free)

In a large pot saute the onions with buttery alternative, thyme, pepper and garlic salt until caramelized.
The best way to do this is to begin over moderate heat then reduce heat to low and stir every 5 minutes or so.
Once the onions are caramelized, deglaze the pan with the red wine.
Be sure to scrape all the yummy pits off the bottom of the pot!
Next add in the Worcestershire sauce and beef broth.
Bring everything up to a boil then reduce heat to a simmer.
Allow to simmer partially covered for at least 30 minutes but longer is better.

If desired ladle into oven safe individual bowls and top with a dairy & gluten free crouton then smother the top with either dairy free or goat's milk cheese.  Broil until the cheese is bubbly and lightly browned.

Roasted Red Beet and Potato Soup

This soup takes me back to my roots.  I grew up eating authentic Polish Red Beet Soup cooked lovingly by my Polish Grandmother.  While this soup is nowhere near authentic the flavor is wonderful!  It takes me back to sitting at her kitchen table...

Roasted Red Beet and Potato Soup
(loosely based on Beet Soup by Sophies Foodfiles)

10 medium red beets
1 leek, roughly chopped
1 medium carrot, roughly chopped
6 medium potatoes, roughly chopped
8 to 10 cloves garlic, peeled
olive oil
salt & pepper
10 cups beef broth

Preheat the oven to 400 F.
Prepare the beets by rubbing with olive oil and sprinkling with salt and pepper.
Wrap the beets in a double thickness of aluminum foil and roast for 1 hour.
Meanwhile place the leek, carrot, potatoes, and garlic on a baking sheet.
Coat the vegetables with olive oil and sprinkle with salt and pepper.
Roast the vegetables for 1 hour.
Once the beets are cooled enough to handle remove the skins and roughly chop.
Place the beets and roasted vegetables into a pot with a lid.
Add enough beef broth to cover and bring to a boil.
Reduce heat to simmer and cover the pot.
Allow to simmer gently for about 1 hour.
Puree the soup either with an immersion blender, blender, or food processor depending on your preference.
Add more warmed beef broth as needed to puree the soup.
The soup should be smooth and not too thick.
Serve warm soup with a sprinkling of fresh goat cheese if desired.

Hatch Chili, Beef & Quinoa Soup

This soup is my first attempt at cooking with quinoa.
Quinoa is a grain that is safe for people that need to avoid gluten. It tastes slightly nutty and adds a lot of texture to this soup. Having said that the texture is something that I will need to get used to in this soup.
The soup is slightly spicy but the level of spice really depends on your Hatch Chili Peppers. The ones I used are the ones we roasted here at home!

3 lbs lean beef, cut into small cubes
2 cups onions, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 tbs garlic, chopped
1 cup roasted Hatch Chili peppers, chopped
2 tbs parsley, dried
2 tbs cilantro, dried
12 cups beef broth
1 cup quinoa
1 28 oz can petite diced tomatoes
3 tbs corn starch
salt & pepper to taste

In an 8 quart soup pot begin to cook the beef, celery, onions, carrots, garlic, parsley, and cilantro.
Add the roasted hatch chili, beef broth and enough water to fill the pot about 3/4 of the way.
Bring to a boil and then reduce heat to a simmer.
Simmer covered for about 2 hours or until the beef is very tender.
Bring back to a boil and add the quinoa.
Reduce heat to a simmer.
Simmer covered for 30 minutes to 1 hour.
Add the diced tomatoes and simmer covered for 30 minutes to an hour.
Mix the corn starch with water to form a slurry.
Add enough water to the soup pot to have a total volume of approximately 30 cups (7 1/2 quarts) and bring to a boil.
Add the corn starch slurry to the soup and cook for a few minutes.
This will not really thicken the soup too much but it adds a lot to the consistency.
Taste and season with salt and pepper as desired.

Super Simple Yellow Split Pea Soup

This soup is very easy to throw together and is very soul satisfying. It can also be made using Green Split Peas instead of the Yellow Split Peas but I think that they Yellow are better!

Ingredients:
2 cups yellow split peas, dried
4 cups chicken broth
4 cups water
1 medium onion, chopped
1 tbs garlic, chopped
2 tbs parsley, dried
1/2 tsp thyme, dried (optional)
seasoning salt & pepper to taste

Directions:
Place all ingredients in a pot.
Bring to a boil.
Reduce heat to simmer and cover.
Cook about 2 hours or until tender. Be sure to stir every 30 minutes or so and to check the amount of liquid in the pot. Do not let it go dry!
Using an immersion blender puree the soup until smooth adding water or chicken broth if necessary to get the consistency you desire.

Red Lentil & Barley Soup

This soup is really filling and satisfying.

Ingredients:
2 cups dried red lentils
1 cup pearled barley
4 cups chicken stock
4 cups water
1 small onion, diced
15 baby carrots, sliced
12 medium mushrooms, sliced
1 large stalk of celery, diced
3 cloves garlic, chopped
1 tbs parsley, dried
1 tsp thyme, fresh
2 tsp seasoning salt
1 tsp black pepper

Directions:
Place all the ingredients in a large soup pot.
Bring to a boil.
Reduce heat to a simmer, cover and cook until the lentils, barley and veggies are tender about 1 to 1 1/2 hours.
Add more water or chicken stock if you would like it to be more soup like in consistency, or cook it longer or with the lid slightly off if you would like it thicker in consistency.