Gluten Free Soup

The perfect meal for winter is soup. I love the warm, comfort from the smells of the soup cooking and eating it on a cold winter day. Here are two recipes two new family favorites!

TIPS:
1. Buy rotisserie chicken or cook you own whole chicken in advance. Pull off the meat and divide into freezer bags, putting 2 cups in each bag.
2. Double the soup recipe. Freeze 1/2 in a large freezer bag. Easy dinner for in two weeks!

Mexican Chicken Soup
Bring 5 cups chicken broth and 1 1/2 cups salsa. Mix and bring to a boil.

Add:
2 cups cooked chicken
1 cup instant brown rice (you can use regular rice you have cooked in advance or quinoa)
15 oz can rinsed black beans
Cook 5 minutes

Add:
1/4 cup cilantro
2 Tbl. fresh lime juice

Serve with tortilla chips, sour cream and shredded cheese for toppings!

Thanks Ginny Scarbrough for sharing this recipe!

Lentil Soup
Brown 6 thick strips of bacon in a pot.
While browning cut up
2-3 Carrots
1 Medium Onion
1-2 Garlic Cloves
2 Stalks of Celery

Remove bacon. Add vegetables to grease and cook until celery is transparent.

Crumble bacon and return to pot. Add:
4 cups Water
2 cups Lentils
1 tsp. Basil
1 Bay Leaf
1/2 tsp. Black Pepper
1 tsp. marjoram
2 tsp. Salt
Bring to a boil and simmer 45 minutes to 1 hour.

Add:
1 Quart Tomatoes
2 cups Water

Thanks to Connie Garvin for sharing.

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