My 8 year old wanted to make our lunch today. She looked at recipes in a few children’s cookbooks, but since we need to go grocery shopping, she didn’t have enough ingredients for the official recipes. Here is what we came up with together. A wonderful, warming soup for cold days – and easy enough for kids to do most of the work!
This recipe is wheat, gluten, dairy, egg, soy, nut, peanut, fish, and shellfish free. It is also vegan, vegetarian, and gfcf. It could easily be corn-free with label checking.
- 5 cloves garlic, pressed
- 2 TBS cooking oil
- 3 ribs celery, chopped
- 3 carrots, peeled and chopped (if you have them)
- 3 potatoes, chopped (we choose not to peel them)
- 1 splash wine (optional – we just had a little wine left so we poured it in)
- 1 14oz can diced tomatoes
- 2 tomato cans of water
- 1 tsp each of oregano, basil, and thyme
- 1 bay leaf (they’re lucky!)
- 1/4 tsp kosher salt
- 1 28 oz can beans, or 2 14oz cans beans; drained
Heat oil in a medium/large pot over medium heat. Add garlic, celery, and carrots (if using). Stir until they become tender. Add wine or water, and stir to get the good bits off the bottom.
Add all the other ingredients. Increase heat to high, and bring to a boil. Stir well, then turn down to medium-low. Let simmer, uncovered, for at least 15-20 minutes, until potatoes are tender. Serve and enjoy! This soup was a hit and everyone had seconds!
If you have different vegetables around, you could easily substitute what is currently in your pantry.