Last weekend, a writer buddy and I escaped from life to spend two days at an intensive writing retreat. This was the third time we’d done gone off to get some serious work done on our manuscripts.
Since Elle found and secured accommodations, it seemed only fair that I cooked for the weekend. And being the good sport she is, Elle didn’t complain when I served a strictly gluten-free menu.
Friday night we ate a frozen GF pizza, Saturday night it was GF veggie lasagna. But Saturday afternoon, I made Veggie Crab soup from scratch-ish.
Since we were really there to write, I didn’t want to spend too much time in the kitchen. Still, I wanted share one of my favorite comfort foods that’s awesome on a blustery day.
Veggie Crab Soup
1 Can Tomato Paste
4 Cans Water
1 Cup GF Rice Shells
1/2 Can Veg-All (Carrots, Peas, Corn, White Potatoes)
1/2 Can Chickpeas
4 oz of Claw or Lump Crab meat
1-2 Tbsp Old Bay Seasoning
1-2 tsp Garlic Powder
Dash of Sea Salt
Pour tomato paste and water into a medium saucepan and stir until blended. Season soup with Old Bay, garlic powder and sea salt.
Add shells and place pan on heat. After ten minutes, add drained veggies and chickpeas. Bring to a boil.
Ladle into bowls. Spoon chilled crab meat into the center of the bowl. Garnish with Old Bay seasoning.
Serve with gluten-free french bread topped with smoked Gouda cheese.
*To make the dish even more nutritious (and yummier) substitute fresh vegetables for the canned ones.
**I prefer thicker stew-like soups. If you like your soup thinner, add 1-2 more cans of water.