CF, DF, EF, GF, MF, NUTF, SALF, SUF, YF
Add ingredients (except soy nuts/pumpkin seeds and bread) to a medium-sized stock pot. Let come to a boil, then simmer on low, covered, for 1-2 hours. Pour into soup bowls. If desired, add a handful of soy nuts/pumpkin seeds on top and serve with a GF bun on the side, or tear into bite size pieces and add to the top of the soup.
I confess: I'm famous for my soups. Soups are extremely versatile: you can use stock or water, add in any kind of herbs or spices you like, use fresh, frozen or leftover ingredients, and mix and match beans, grains & veggies.
In this version, GF sorghum is paired with green peas. You can choose to soak them both overnight, rinse well and drain before using, if you like.
Variation: Since peas don't take long to cook, you can substitute 1/2 cup whole lentils for 1/2 cup peas.
Any kind of tomato sauce will work (e.g. with Italian herbs, with cheese, etc.). Any kind of fresh tomato will work.
The toasted soy nuts OR pumpkin seeds add more protein, some crunch and a healthy fat. There's zero oil used in this recipe, if you noticed :) There's also zero onion and garlic used, so this might be a nice option if you are following FODMAPs. Do note that tomatoes (nightshades) are used, however you can omit both them and the tomato sauce and your soup will turn out just fine :) Add in some Italian herbs (or even a curry powder) to add taste to the soup.
If you choose not to use the soy nuts or pumpkin seeds, this recipe qualifies as SOYF and FF.
GF buns add extra calories and help to complete the meal, but are entirely optional. You could also use GF crackers or just entirely omit them, if you like.
As always, eat up and Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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