Up for a delicious change in your typical soup or stew recipes? This gluten free Santa Fe Soup is flavorful and easily adaptable for almost any diet. Make it nightshade-free or low-histamine and it is still absolutely delicious. Optionally, you may add rice or even pasta and serve as a soup or chili. Santa Fe Soup is delicious with and without cheese.) Like spicy food? You can heat it up as well! Read the Tips below the recipe.
Gluten Free Santa Fe Soup
- 1 tablespoon neutral-flavored high-smoke point oil*
- 1-1/2 pounds ground turkey organic @ Costco
- 1 medium yellow onion small diced (about 1-1/2 cups)
- 1 cup celery 1/4-inch sliced or small diced
- 1 cup baby carrots sliced to 1/4-inch
- 1 yellow bell pepper (or red or green) (or 3-ounce can diced green chiles) (optional)
- 2/3 cup frozen corn or veggies of choice
- 2 (15-ounce cans pinto beans (or S&W @ Costco or Members Mark @ Sam’s Club)
- 6 cups water (or replace 1 cup with a 15-ounce can of diced tomatoes**)
- 2 tablespoons + 1 teaspoon Better Than Bouillon Organic Reduced-Sodium Beef Base eBay
- 3 large bay leaves
- 1 tablespoon freshly chopped cilantro
- 1 teaspoon dried oregano from my garden
- 1/2 teaspoons ground black pepper (less for kids)
- 1 tablespoon cornstarch (or potato starch**) optional
- 2 teaspoons water optional
- Cooked rice or gluten free pasta for serving (optional)
- 1 tablespoon freshly shredded cheddar cheese (or Mexican blend or dairy-free shreds per bowl**)
Preheat a 4.3-quart Dutch oven or large saucepan over medium-high heat. Add the oil and swirl around the pan. Add the ground turkey and allow to brown. Then, turn over portions of the turkey and allow to brown on the other side. Break the pieces apart and stir as needed.
Add the onion, celery, and, if using, bell pepper. Lower the heat to sauté, stirring occasionally.
Add the carrots, corn, beans, 5 – 6 cups of water, diced tomatoes (if using), beef base paste, bay leaves, cilantro, oregano, and black pepper; stir and cook until carrots are tender, 30 – 45 minutes.
If you wish to slightly thicken the soup, whisk together the cornstarch with 2 teaspoons of cold water; set aside. Bring the soup to a boil, remove from heat, and stir in the mixture. Bring to a boil again and stir.
Remove from heat and serve 2 large ladles full per bowl, per serving, and top with shredded cheese, if desired. It’s delicious with and without cheese.
*High smoke point oils include avocado (refined), almond, corn, canola, grapeseed, peanut, safflower, sesame, and sunflower.
**Use these substitutions call me if you were not nightshade-free.
Like it Spicy?
Feel free to add a teaspoon or two of cumin for additional flavor. If you enjoy it hot, add gluten free taco seasoning (McCormick makes a gluten free version), chili powder, or even gluten free hot sauce or chipotle sauce.
Beef broth or base purchased in stores are not low-histamine, but if you watch other low-histamine foods for the day or week, you can probably have a bowl now and again.
I read a recipe for bone broth that is low-histamine, but you have to get the bones from a farm/neighbor. However, this recipe can be made without the beef base. You just neeed to add more spices like 1/2 teaspoon ground thyme and maybe 2 teaspoons ground cumin.