Gluten Free

Fresh sage garnish, lightly crisped on the stovetop, updates humble lima bean soup and gives it restaurant-like flair.

Lentils and potato provide wholesome fiber in this hearty main-dish soup. While it simmers, bake some Corn Muffins (page 286) and toss a salad with one of the vinaigrettes on pages 96–97.

Making this soup with roast beef you’ve saved from another meal (maybe Easy Roast Beef, page 170) cuts down on both prep time and cooking time. Even people who think they don’t like leftovers will enjoy this soup, which gets lots of flavor from fresh produce.

Curry powder and ground cumin add an unexpected flair to traditional split pea soup.

Here’s a good way to use up some of that leftover holiday turkey!

Here’s how to have a quick cup of soup that won’t eat up your sodium limit for the day. Keep this mixture on hand at work for an easy lunch or take it on a camping trip—in fact, you can use it wherever boiling water is available.

A combination of mango, cantaloupe, and banana creates a taste of paradise with just the swirling of the blender.

A touch of spicy curry paste makes this sweet-potato soup sing. It is an obvious choice to serve with Asian food, but don’t overlook it for other meals as well. Try the soup with roasted turkey for Thanksgiving, serve it tonight with Pork Chops with Herb Rub (page 196), or warm up a fall picnic by sharing some of it from an insulated container.

Just a few minutes of standing time brings out the delectable flavor of the fresh basil in this easy-to-prepare soup.

Ready in no time, this chunky and spicy soup requires very little cleanup.

Beautiful in color, this soup is creamy without using dairy products. The crunchy pumpkin seeds provide a nice texture contrast. Serve the soup hot in the winter and chilled in the summer.

Pair this smooth, cumin-rich soup with unsalted baked corn tortilla strips and a deep green salad for a simple, hearty meal.

For a flavor change, replace beef or chicken broth with this tasty, so-easy-to-make broth. If you have extra broth, see the Cook’s Tip on Freezing Broth (page 51).

Beef broth is good “as is” and for adding flavor to many dishes. Roasting the bones adds both flavor and color to the broth. Keep some broth in the freezer so you’ll have it whenever you need it (see Cook’s Tip on Freezing Broth, page 51).

With this big batch of broth, you’ll have plenty to serve as a first course and to freeze for later use in a variety of recipes. Save the cooked chicken for Chicken Salad (page 91) or Chicken, Barley, and Spinach Casserole (page 160).

Spoon sliced peaches or nectarines and caramel topping over these extra-creamy flans for a special treat.

Attractive, fragrant, and so tasty, these kebabs are a great way to fit more servings of fruit into your diet.

Lower in sodium than commercially baked chips, these crunchy snacks are very easy to make, especially if you have a mandolin or a food processor to slice the veggies quickly and uniformly.

Bananas are a good source of potassium, which is an important nutrient for lowering blood pressure. These bananas, enhanced with brown sugar, cinnamon, and vanilla extract, crown brown rice pudding, which is served barely warm.

Creamy texture, pretty green color, and assertive taste—this dip has it all!