A hearty gluten-free and low-FODMAP soup with a little extra kick!
So lately I’ve been craving salad.
Which is weird. Normally I’m very seasonable about my cravings. For example, when I was home for Christmas, I wanted candy canes. In the summer, I want lemonade and fresh tomato sandwiches; in the winter, hot chocolate and rich, creamy soups.
Apparently wrong. Despite our recent dip into the single digits temperature-wise, all I’ve been craving is salad salad salad.
But this recipe is not salad. It’s soup. Because that’s what most northern Hemisphites crave in January, right?
Hemisphites? I think this should be a word.
I decided to make this recipe when I was looking through an old cookbook of mine and found a soup recipe that called for Spicy Hot V8. And I thought, that’s fun! If we’re honest, beef and vegetable soup is great when you’re craving something hearty and traditional, but it’s otherwise just not very interesting. So why not throw in something zingy?
I’m not confident that Spicy Hot V8 is low-FODMAP. I just Googled the ingredients, and it looks like it could be…?…but it’s so hard to tell sometimes. So for my FODMAP-friendly version, I did good old fashioned tomato juice and cayenne.
Admittedly, when I first taste-tested, I didn’t have a very good experience. But that’s because I somehow managed to get cayenne pepper-y soup up my nose. How this happened, I don’t know, but it wasn’t pleasant.
I tested it a second time, though, once my nose hairs had grown back…jk…and it was just the thing for a bedtime snack. Because for supper, I had a great big Thai chicken salad.
- 1 Tbsp garlic-infused olive oil
- 1 lb. bottom round steak, cut into bite-sized pieces
- 4 cups water or low-FODMAP beef stock
- 1 15-ounce can diced tomatoes
- 12 oz. tomato juice
- 2 cups diced thin skin potatoes
- 1 stalk celery, diced
- 1 cup frozen cut green beans
- 1 cup diced carrots
- 1/2 tsp. cayenne (or to taste)
- 2 tsp. Italian seasoning (check ingredients for added FODMAPs)
- Salt, to taste
- Diced green onion stems
- Heat the garlic-infused oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the steak and cook, turning, until brown on all sides.
- Add the remaining ingredients (except salt and green onions) and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes, until the potatoes and carrots are tender.
- Add salt to taste and serve topped with diced green onion stems.
- Serves 4 to 6.