Galactosemia Food Information Cooperative

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Soups

Minestrone Soup (uses tomatoes and tomato paste !!!!)

4 oz. smokes ham, diced
    2 carrots, peeled and sliced
    1 onion, diced
    2 potatoes, peeled and sliced
    1 celery stalk, diced
    2 Tbsp olive oil
    1 Qt. water
    2 beef bouillon cubes
    2 Tbsp tomato paste
    1 clove garlic, minced
    1 cup orzo pasta
    1/3 cup long grain white rice
    1 tsp. dried basil
    1 tsp dried thyme
    1  14-1/2 oz can diced tomatoes
    10 oz green beans, diced
    salt and pepper to taste

In a large skillet, saute ham and vegetables in oil for several minutes. Transfer into a large stock pot. Add water, bouillon cubes, tomato paste, garlic, orzo, rice, basil, thyme. Cook, covered, on medium heat for 20 minutes. Add tomatoes and green beans to soup. Simmer on low heat for 10 minutes. Add salt and pepper to taste.

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Beef Barley Soup - Thank you Evelyn Rice

2 T olive oil
2  1/2 lbs sirloin (cubed)
1 lg onion
3 cups water
2 cans veg or beef broth
2 t beef bouillion
1/2 t worchestershire sauce
2 C diced carrots
3/4 c diced potato
1 c celery
2/3 c barley
1/4 bunch fresh basil (shredded)

Heat oil, sear sirloin and onions in it.
Put water in large pot, add meat, onions, bouillion, worchestershire sauce cover and simmer 1 hour. Add carrots, potato, barley and celery cover and cook 45 min more. Add basil last 20 to 30 min.

Spicy Brisket over Noodles (contains tomato products) - Thank you Evelyn Rice

FOR THE CROCKPOT:

1 (2 to 2 1/2 lb) lean beef brisket (sliced)
1/2 t salt
1/4 t pepper
1 onion sliced
1 celery, chopped
1 c picante sauce
1 (12oz) can of beer
2 T cornstarch
3 T water
Cooked noodles

Combine beef, salt, pepper, onion, celery, picante and beer in crockpot. Cover and cook on low 7 to 9 hours. Remove meat and veggies. Turn crockpot to high. dissolve cornstarch in water, gradually add to liquid stirring constantly. cover and cook on high 10 to 20 min. Return meat to liquid and serve over noodles.

Cream of Chicken Soup - Thank you Michelle Fitch!

1/3 C. DAIRY-FREE MARGARINE
1/3 C. CHOPPED ONION
1/3 C. ALL-PURPOSE FLOUR
½ TSP. SALT
¼ TSP. PEPPER
1 ½ C. CHICKEN BROTH
2/3 CUP MILK SUBSTITUTE (I USE ¾ C. OF RICH’S AND ¾ C. OF WATER)

MELT MARGARINE IN MEDIUM SAUCEPAN OVER MEDIUM HEAT.  ADD ONION; COOK 2 MINUTES OR UNTIL TENDER.  ADD FLOUR, SALT AND PEPPER; STIR UNTIL WELL BLENDED.

GRADUALLY ADD CHICKEN BROTH AND MILK SUBSTITUTE, COOKING AND STIRRING UNTIL BUBBLY AND THICKENED SLIGHTLY.

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