Avg. rating 5 from 929 votes.

Recipe Information

Ingredients

Directions

In large saucepan, saute onions until they are somewhat soft. Add pork cubes and cook on medium high until lightly browned. Add chili powder, honey, salt and pepper. Add sweet potatoes and orange juice. Cover with water.

Simmer until sweet potatoes are soft.

Knead margarine and flour into a small ball. Add black beans and margarine/flour ball. Cook until thickened (a few minutes). Remove from heat, add cilantro.

Season with salt and pepper to taste.

Notes

Substitutions

The post Pork Stew with Sweet Potatoes and Black Bean appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Take 4 vine tomatoes and with a small knife cut a little cross on the bottom.

Put the tomatoes in boiling water for 20 seconds.

Remove from the boiling water and place the tomatoes in an ice bath for a couple of minutes.

Peel the tomatoes, cut them in quarters and cut seeds out.

Combine all ingredients and blend in a blender.

Serve in a soup bowl with some fresh basil and a little olive oil.

Or serve to adults as a refreshing drink.

Notes

Substitutions

The post Chef Luca’s Refreshing Gazpacho Soup appeared first on Kids with Food Allergies.

Avg. rating 5 from 12 votes.

Recipe Information

Ingredients

Directions

In a large saucepan or bistro pan, heat the oil on medium heat. Add the chopped mushrooms and onion and cook for several minutes.

Pour and measure the milk beverage into a measuring cup and add the lemon juice (or vinegar) to it so that it can begin to sour into “buttermilk”. This process takes about 10 minutes, so you do want to do this step early on.

When the mushrooms and onions have softened and reduced in size, add the gluten-free flour to the pan and whisk. The flour will “gum” with the oil/liquid. Allow to cook for a few minutes while you prepare the spices or chop the parsley.

The milk is ready to pour in when there are separated “blobs” in it. Pour the milk in slowly, and continue to whisk. Allow it to slowly come to a boil (still on medium heat) and then reduce the heat to medium-low.

Add the spices (dry and fresh) and continue to simmer until the soup has thickened and reduced.

The final product will fit in a standard mason jar (about 400 mL); which is a little more than one store-bought condensed cream of mushroom can.

Serve the soup to eat right away or use it in another recipe that calls for cream of mushroom soup (casserole, vegetable dishes, etc.).

Notes

Substitutions

The post Cream of Mushroom Soup, Vegan, Gluten-Free appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Sautee the veggies in 2 Tbsp fat of your choice. If using bacon, I fry up diced bacon till crispy and reserve to add back at the end. Don’t brown the veggies. When they are soft, add the rest of the fat and the flour. Stir constantly over med-low heat – you want to get rid of the raw flour taste but not burn it.

Add 1 cup of tomato juice while stirring. This will get rather thick. I do this first bc I find it’s easier to prevent lumps this way. Once everything is smooth, slowly add the rest of the juice. Bring to a boil and the soup will be slightly thick and creamy.

Notes

Substitutions

The post Creamy Tomato Soup appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Rinse, drain and sort peas.

Place oil in a large pot over medium heat. Add carrots, celery and onion. Saute until soft.

Add peas, water and ham to pot. Bring to a boil, lower heat and simmer until peas have become “mush” and liquid is mostly absorbed, about 1 hour. Stir occasionally.

If you used a ham shank, remove it, discard bone, and cut up the meat and add it back to the soup.

Notes

Substitutions

The post Natalie’s Split Pea and Ham Soup appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Dice all the vegetables. Place them and the meat bones in a 10 quart pot. Cover with water. Simmer for 1 1/2 hours.

Grate the onion and tomato over the meat and mix. Roll into small balls, and drop into the soup. Simmer until meatballs are cooked through and you are ready to serve.

Add salt and pepper to taste.

Notes

Substitutions

The post Meatball Soup appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

In medium saucepan, cook green pepper, onion and cumin in one tablespoon of vegetable oil for 4 minutes or until green pepper and onion are tender. Add in chicken broth, salsa and corn. Bring to boil then reduce heat to low. Cook for 5 minutes.

Cut corn tortillas into 1/2-inch strips.

In separate saucepan, heat 1 tablespoon of vegetable oil. Add tortilla strips. Cook for 3 to 4 minutes or until tortilla strips are crisp and golden brown. Place on paper towels to drain.

To serve, place a handful of tortilla strips in bottom of a bowl and top with shredded cheese, if desired. Pour soup over tortilla strips. Add sour cream, if desired.

Notes

Substitutions

The post Tortilla Soup appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Cut lemon grass into 4 inch lengths. Combine with sliced ginger and water in a small soup pot. Bring to boil, cover and reduce heat, and simmer for 10 minutes.

Add sliced beef, garlic, shallot or onion, turmeric, shrimp or anchovy paste if using, and soy sauce. Add bamboo shoots if using. Cover and simmer until beef is tender, about 15 minutes.

Add tamarind extract and green onion if using and simmer for another 5 minutes.

Remove and discard lemon grass and ginger. If soup is too thick, add more water. Season to taste with salt and red pepper. For a non-spicy soup, the red pepper can be omitted or passed as an addition for each diner to add to taste.

To serve:

Put about 1/2 cup of cooked rice in the bottom of a good sized soup bowl. Ladle soup and meat on top. Garnish with lemon wedges and cilantro if desired.

Notes

Substitutions

The post Sour Beef Soup appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Put water or broth in large soup pot and add celery, carrot, onion powder and Say Cheez seasoning packet.

Bring stock to a boil and add the elbow noodles. Boil for 10-13 minutes until pasta is tender, stirring occasionally. Stir in cooked chicken breast. Season with salt and pepper. Serve hot.

Notes

Substitutions

The post Homemade Chicken Noodle Soup appeared first on Kids with Food Allergies.

Avg. rating 4 from 4 votes.

Recipe Information

Ingredients

Directions

Mash one can of beans and set aside. In a large saucepan cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and drain. Discard all except 2 tablespoons or so of the grease from the pan. Add the carrots and onion to the pan and cook over medium heat until tender. Stir in the chicken broth, bacon and mashed beans and cook over medium heat until heated through. Season with salt and pepper.

Notes

Substitutions

The post Tyler’s Bean and Bacon Soup appeared first on Kids with Food Allergies.