Free Gluten Free Recipes
Green Bean Soup



One of the best foods you can eat, especially while healing, is soup. This free gluten free recipe for Green Bean Soup is easy, tasty, and nourishing. Because the vitamins and minerals go into the liquid in a soup, it is much easier to digest and assimilate in the intestine. It's also much easier on a sore tummy.

Soups do take 2-3 hours to make, but they do not require a lot of intensive watching for the most part. If you can arrange to start a soup while you tackle your usual household chores like laundry, cleaning, or other indoor tasks, you can find the time without it interfering in your usual routines much at all. If there is only one member of the household that is on the gluten free diet, then the leftover soup can be split into several frozen meals for during the week.

Green Bean Soup

Ingredients

3/4 lb diced smoked ham or picnic shoulder

1 large onion, diced

3 cloves garlic, minced

3 large or 5 medium carrots, sliced into rings

1/3-1/2 head of cauliflower, cut into florets

1 lb green beans, ends removed, in 2 1/2 inch lengths

1/3 bunch parsely, minced

8-10 cups water

2 Tablespoons salt or more to taste

Roux:

1/4 cup oil

1/3 cup sweet rice flour

2 tablespoons paprika


Directions

In a large stockpot or dutch oven put the diced meat, the diced onion, and the minced garlic. Add the water. Bring it to a boil, and then turn down to a simmer. Let it simmer about 1 hour.

Add the sliced carrots, and turn up heat. When carrots come to a boil, add the green beans and cauliflower. If water is below the top of the vegetables, add enough water to cover them. Allow the soup to simmer about 45 minutes.

While the vegetables simmer, make a roux out of the oil and flour. You want a very light brown roux. When the roux is finished, allow it to cool at least 20 minutes. After it has cooled, add the paprika and blend it in.

Check the vegetables to see if they are tender. Once they are fork tender, add the salt to the soup. Then add the roux, stirring constantly so that there are no lumps. Bring soup back to a fast simmer to allow the roux to thicken it. Check to see if you need more salt.

The original family recipe also called for dumplings. If you wish you can make dumplings out of gluten free flour and eggs and drop them into the soup by teaspoonfuls during the last 20 minutes of cooking.

Alternatively, you can dice 2 medium potatoes and add them when you add the green beans.

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