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Gluten Free Spicy Citrus Black Bean Soup Recipe
Posted By Carol Kicinski On February 25, 2012 @ 8:44 am In Soups & Stews | 21 Comments
1 package Hurst Family Harvest Chipotle Lime Black Bean Soup Mix
2 tablespoons olive oil
1 medium yellow or white onion, chopped
2 red bell peppers, seeded and chopped
1 jalapeno pepper, seeds and veins removed, minced
8 cups water
2 whole oranges
½ cup of gluten free taco sauce
Kosher or fine sea salt and black pepper
A few dashes of hot pepper sauce (such as Tabasco) – to your taste
4 medium oranges, peeled and cut into segments
¼ medium red onion, thinly sliced
1 small jalapeno, seeds and veins removed and finely minced
¼ cup fresh cilantro
Juice of 1 lime
1 teaspoon honey
Soak the beans from 8 to 24 hours in enough water to cover the beans by a couple of inches. Reserve the seasoning packet.
Drain and rinse the beans. Heat the olive oil in a large soup pan or Dutch oven over medium-high heat. Add the onions, red pepper and jalapeno and sauté for about 5 minutes or until the veggies are soft. Add the drained beans and water. Grate the zest of the oranges into the pot with a microplane or other fine grater. Raise the heat, bring to a boil, reduce heat, cover the pot and simmer for 2 hours. Remove the lid, add the flavor reserved flavor packet, 1 teaspoon of salt, ½ teaspoon of pepper, the taco sauce and hot sauce. Let cook for another 30 minutes uncovered or until the soup is the consistency you like. Taste and add more salt, pepper and/or hot sauce if desired.
Serve with tortilla chips, sour cream or dairy free sour cream substitute or Greek yogurt, citrus salsa and cilantro leaves if desired.
In a small mixing bowl, combine the orange segments, red onion, jalapeno, cilantro, lime juice and honey. Serve with the soup.
A gluten free recipe that serves 6 – 8 people.
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