Tomato and Vegetable Soup (gluten free, vegan, low sodium)

Tomato and Vegetable Soup

Most of last summer's tomato bounty became sauces for pizza and pasta. Some were frozen in ziplocks, peeled and whole, for occasions like cold and dreary March afternoons.

As I was preparing Tomato and Vegetable Soup, I chopped organic potatoes and carrots into little pieces and added peas, just like the vegetable soup I liked when I was a kid. Instead of alphabet macaroni or barley, I added quinoa, so all  of the "letters" were "C's." (It was especially missing the M's, S's and G's that the canned version contains, as in monosodium glutamate.)

5 pounds frozen tomatoes
8 cups water
1/2 cup uncooked quinoa
5 medium carrots
3 medium potatoes
1 cup frozen peas
1/4 tsp onion powder
1/2 tsp salt or "lite" salt
(other optional seasonings: oregano, basil, garlic or marjoram)

Place the frozen tomatoes into a soup pot and turn it to medium heat. While the tomatoes cook, chop the carrots and potatoes into small pieces. When the tomatoes approach a boil, remove them from the heat and push them through a strainer, a little at a time, with a spoon. Put the seeds and any skin or pulp that will not pass through aside for a later stock.

Add water to the strained tomatoes. (Most of it will boil down as the soup cooks, uncovered.)  Toss in the quinoa and return to the heat.  Once the soup is boiling again, add the carrots and frozen peas. Cook for twenty minutes before adding the potatoes. Continue to cook the soup until the potatoes are soft, but still intact, about another half an hour.  Season and serve.

[If I had had the foresight to strain the tomatoes before freezing this would have made a perfect crock-pot soup. For next summer, I will make a note to do just that.]


This recipe was shared at Make Your Own! Monday and Meatless Mondays, Fat Tuesday, Tasty Tuesdays, and Slightly Indulgent Tuesdays, Real Food 101,  Simple Lives Thursday,  Full Plate Thursday and Friday Food Flicks.