#richbroth

A hearty and tasty gluten-free soup that is perfect for fall. It has beans and vegetables that are in season in a rich broth.

Ingredients: 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 sweet potato, peeled and diced. 1 cup diced butternut squash. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 cups chopped kale. 1 can 15 oz cannellini beans, drained and rinsed. 1 cup cooked gluten-free pasta optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the diced onion and garlic, cook them until they get soft. Put in the butternut squash, carrots, celery, and sweet potatoes. Bring it to a boil. Add the vegetable broth, dried thyme, oregano, rosemary, bay leaf, salt, and pepper, and mix them all in. Once the soup starts to boil, lower the heat and let it cook for 20 to 25 minutes, or until the vegetables are soft. After you add the chopped kale and cannellini beans, cook for 5 more minutes or until the kale is soft. You can add cooked gluten-free pasta if you want, and cook for another 3 to 5 minutes until everything is hot. Take the bay leaf off before you serve. If you need to, change the seasonings and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

Red Beans Frijoles Colorados are a classic Cuban dish known for their rich, flavorful broth and hearty texture. This recipe combines traditional ingredients with aromatic spices, creating a delicious and satisfying dish that is perfect for family dinners or gatherings.

Ingredients: 2 cups dried red beans. 1 onion, chopped. 1 bell pepper, chopped. 3 cloves garlic, minced. 1 bay leaf. 1 teaspoon cumin. 1 teaspoon oregano. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/4 cup tomato paste. 2 tablespoons olive oil. 8 cups water. Salt to taste.

Instructions: Rinse the red beans and soak them overnight in water. In a large pot, heat olive oil over medium heat. Add chopped onions, bell peppers, and minced garlic. Saut until vegetables are soft. Add soaked red beans, bay leaf, cumin, oregano, black pepper, cayenne pepper, and tomato paste to the pot. Stir well. Pour in 8 cups of water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours or until beans are tender. Season with salt to taste. Continue simmering for an additional 30 minutes to allow flavors to meld. Remove the bay leaf before serving. Serve the red beans over rice or enjoy as a side dish. Garnish with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 150 minutes

Cioppino is a hearty Italian-American seafood stew that is great for parties or other special events. It's full of different kinds of fresh seafood that are cooked in a rich tomato-based broth with herbs and vegetables that smell great.

Ingredients: 2 tbsp olive oil. 1 large onion, finely chopped. 4 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 fennel bulb, thinly sliced. 1 tsp dried oregano. 1/2 tsp red pepper flakes. 1/2 cup white wine. 1 can 28 oz crushed tomatoes. 3 cups seafood broth. 1 lb firm white fish fillets, cut into chunks. 1 lb large shrimp, peeled and deveined. 1 lb mussels, cleaned. 1 lb littleneck clams, cleaned. 1/2 lb calamari rings. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Warm up the olive oil in a big blue Dutch oven over medium-low heat. Put in the garlic, red and green bell peppers, oregano, red pepper flakes, and onion. It will take about 5 minutes of sauting until the vegetables are soft. Add the white wine and let it cook for two minutes. Add seafood broth and tomato paste. Turn the heat down to low and let it cook for 15 minutes. Add pepper and salt to taste. Fish, shrimp, mussels, clams, and calamari should all be put in the pot. The seafood should be cooked all the way through and the mussels and clams should have opened their shells. This should take about 5 to 7 minutes. Throw away any shells that haven't been opened. Serve hot with fresh parsley chopped on top. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

A hearty and tasty Louisiana-style gumbo made with shrimp and Andouille sausage cooked in a spicy, rich broth that has been thickened with a dark roux.

Ingredients: 1 lb shrimp, peeled and deveined. 1 lb Andouille sausage, sliced. 1 large onion, chopped. 1 bell pepper, chopped. 3 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups chicken broth. 1/2 cup all-purpose flour. 1/2 cup vegetable oil. 2 bay leaves. 1 tsp dried thyme. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. Cooked rice, for serving. Chopped green onions, for garnish.

Instructions: Put vegetable oil in a large pot and heat it over medium-low heat. Add the flour to the pot and stir it all the time to make a roux. Cook for about 15 to 20 minutes, or until it turns a dark brown color. Chopped onion, bell pepper, celery, and garlic should be added to the pot and stirred well. For about 5 to 7 minutes, or until the vegetables are soft, cook. Cut up some Andouille sausage and add it to the pot. Cook for another 5 minutes. Add the chicken broth and diced tomatoes with their juices. Pepper, salt, and dried thyme thyme should all be mixed in. Once the gumbo starts to boil, turn down the heat and let it cook for 30 minutes, stirring every now and then. It will take about 5 to 7 minutes of cooking after adding the shrimp until they turn pink and opaque. Check the seasoning and make changes if needed. Add chopped green onions on top of the hot dish served over cooked rice.

Prep Time: 20 minutes

Cook Time: 50 minutes