Soups and chilis are great ways to add beans to your diet, especially on chilly winter days. When you have the time, cook your own beans (can be done a day or two ahead) and use in place of canned.
- 4 cups water or broth
- 8 ounce can tomato sauce
- 1 cup carrots, peeled and sliced
- 2 cups coarsely chopped cabbage (or 1 cup diced potatoes)
- 1 small onion, chopped
- ½ tsp dried parsley
- ¼ tsp oregano
- 1 tsp salt
- 1/8 tsp pepper
- Pinch of celery seed
- 1 cup any shape dry rice gf pasta
- 15 ounce can kidney beans, rinsed and drained
- 2 Tbs cornstarch
- 1/4 cup water
- Combine water, tomato sauce, carrots, cabbage, onion, celery and seasonings in a large
- Cook until vegetables are tender (20 – 30 minutes).
- Cook pasta separately according to package directions. Drain and add to soup pot.
- Add kidney beans 10 minutes before serving.
- Thicken the soup by adding a roux of 2 Tbs cornstarch mixed with ¼ cup water. Bring to a boil and cook 1 minute more.
Makes about 8 cups.