Crafty Celiac

Our weather took a cold dip for the first time in weeks and my thoughts turned immediately to soup, the perfect winter companion especially when paired with a crusty Schär baguette, slathered in garlic butter.

If you are truly wanting to make this gluten-free, be sure to check all of your ingredients. While Lea & Perrins Worcestershire sauce is labeled gluten-free, steak sauces are another story.

If you have trouble finding an ingredient, feel free to substitute with a safe alternative.

Easy Vegetable Beef Soup

The perfect recipe for a quick weeknight meal, this flavorful soup will warm you from the inside out.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: Main Course, Soup

Calories: 300

Ingredients Method

Ingredients

  

• 1¼ pounds lean ground beef
• 1 cup onion chopped
• 1 cup celery sliced
• 2 14½ oz. cans 50% less sodium beef broth
• 2 14½ oz. cans diced tomatoes undrained
• 1 12 oz. package frozen mixed vegetables
• 2 tablespoons Essential Everyday steak sauce
• 2 teaspoons Lea & Perrins Worcestershire sauce
• ¼-½ teaspoon salt
• ¼-½ teaspoon pepper
• ¼ cup King Arthur Gluten-Free Measure for Measure Flour
• snipped Italian parsley for topping

Method

 

1. In a large soup pot, cook ground beef, onion, and celery over medium-high heat until meat is browned and vegetables soften, breaking up meat as it cooks. Drain fat.
2. Stir in 1 can of the broth, both cans of tomatoes, frozen vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
3. In a medium bowl, whisk together remaining can of broth and the flour; stir into hot soup.
4. Cook over medium-high heat until thickened and bubbly. Cook and stir for 1 minute more.
5. Ladle soup into bowls; sprinkle each serving with parsley.