This is one of those simple homemade soups that you can’t wait to eat. There’s nothing strange in it (unless you think kidney beans in soup is a bit wierd) and it’s delicious. There aren’t many premade broths that are gluten free but Campbell’s vegetable broth is one of them.
1 Tablespoon olive oil
2 large carrots, sliced
2 stalks celery, sliced
1 large onion, chopped
1 box (900mL) Campbell’s ready to use Vegetable Broth
1 can (19 oz) kidney beans, rinsed and drained
2 cups (or one can) diced plum tomatoes
1/4 cup uncooked millet
1 cups firmly packed chopped fresh spinach or one box frozen, chopped spinach
ground black pepper
Heat the oil in a large saucepan over medium-high heat. Add the carrots, celery and onion. Cook and stir until the vegetables are tender.
Stir in the broth, beans, tomatoes and millet. Heat to a boil. Reduce heat to low. Cover and cook for 15 minutes or until the millet is tender.
Stir in spinach and season to taste with pepper. Cook until spinach is tender.
This recipe can be found at http://www.cookwithcampbells.ca/en-ca/Recipes/ribstickinbeanbarleysoup.aspx I love it when I find a recipe that needs so little tweaking to make it gluten free. I switched barley for millet and decreased the cooking time and it turned out great. This combination of vegetables is delicious but if your family refuses to eat spinach you can easily substitute something like frozen peas.