Click here for the recipe from Cooking Light.
The croutons are made using Stonewall Kitchen gluten-free cornbread mix. I made the cornbread, then cut some cornbread into cubes and baked at 350 degrees for 10 -12 minutes.
The weather has finally turned cold here in the Northeast and we are fully embracing soup!
My husband and I love this 5 Bean Veggie Chili from Cooking Light. It is classically flavored, packed with nutrients and hearty. It’s made with onion, carrots, peppers, diced tomatoes and kale, plus lots of beans — black beans, kidney beans, chickpeas, Great Northern white beans, and pinto beans. It’s easy to make and makes a huge quantity so we have dinner plus some in the freezer for another day. It freezes well in that the flavor is great and it’s still hearty but a little “mushier” as my husband said.
We separately made corn bread with Stonewall Kitchen gluten-free mix and made some into croutons.
The soup itself is vegan and grain-free (without the croutons).
Scroll down to see the recipe.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...