When I told Frank last week about wanting to cut gluten out of my diet was such a good sport, I promised that I’d do my best not to change meals too much.
Generally speaking, it hasn’t been hard and I don’t expect that it will be. However, we were making a meal/grocery list for this week and I realized that our usual Meatless Monday staples (bean burgers or chik’n patties) wouldn’t work. I looked for other similar options but ultimately had to break it to Frank that we’d have to do something else.
Meatless Monday is his night to cook. He’s pretty awesome at following recipes if I find them for him, but he doesn’t like anything too complicated. (Who does?) I told him that breakfast for dinner or soup would be good options. He picked soup – specifically broccoli and cheese if we could find it.
While we were at the store I found some Bear Creek soup mixes and Googled to see if they were gluten free. Lo and behold basically all the ones that didn’t have noodles in them were. Unfortunately they didn’t have broccoli and cheese but they did have cheese and potato. Good enough. We can add vegetables.
I was pretty excited about this. We’ve had their soups in the past. Although they often need a little doctoring, they’re pretty good to start.
Here’s how we did it. You’ll notice that I’ve changed things from the package instructions. It makes a pot of soup.
What you’ll need:
- Package of Bear Creek Cheese Potato Soup mix
- 4 cups milk
- 4 cups water
- 4 cups of vegetables (we used a corn, peas, carrots, and green beans mix)
- 1 tsp peppered garlic salt
- 1 tsp garlic powder (we like garlic)
- 1/4-1/2 tsp red pepper flakes (more or less according to preference)
What you’ll do:
- Bring 4 cups milk and 4 cups water slowly to a boil. (Low til it’s warm, medium til it starts to “move”, medium high to boil. Stirring often.) If you heat the milk too fast you’ll scald it and that’s icky. You should continue to stir often making sure to get the bottom throughout the cooking time.
- Add your spices when it’s about at medium heat.
- When it starts to consistently bubble, add soup mix and reduce heat to low. Start timer according to package.
- Microwave veggies til warm
- Add to soup mix with about 2 minutes left on timer.
- Let cool a little and enjoy with bread side of your choice.
I paired this with gluten free cornbread I had made the day before (last night’s meatloaf needed bread crumbs) that I had melted a little butter on and put in the toaster oven. To say I was pleased is a gross understatement. It was thick, hearty and delicious. What else can a girl ask for on a cool almost fall night?