Gluten Free Spicy Citrus Black Bean Soup Recipe
Winter time in Florida can be sort of a mixed bag – beautiful sunny days in the mid-seventies can be interspersed with cold, blustery, rainy days. Sometimes two or three dark freezing days (and by freezing I mean somewhere in the 50’s – sorry, don’t hate me, our summers are killers) which then miraculously change mid-day, the sun comes out and the temps start to soar. This can be challenging when deciding what gluten free recipe to prepare for dinner.
Last week the temps dropped all the way into the high 30’s! (Seriously cold for our very thin Floridian blood!) In my mind cold weather calls for big bowls of hearty soup, preferably a spicy black bean soup that warms the bones and fills you up. So I soaked some beans in anticipation of a warming, soul lifting soup dinner on a dark, stormy night. By the time I was ready the finish up the soup, the skies had cleared, the sun was blazing and warm breezes were dancing on the water. Hmmm. No worries, with the help of a little citrus, my winter soup was easily transformed from a meal for a dark and dreary day into one bright enough to match the current climate. And a new soup was born.
I love it when my gluten free recipes are as easy as they are delicious and by using Hurst Family Harvest Chipotle Lime Black Bean Soup mix (with its gluten free flavor packet) and some jarred gluten free taco sauce, this recipe ended up being really easy.
I love the combo of the spiciness and heartiness of the soup and the bright splash of citrus. To play up the citrus I even made a quick orange salsa. With a few gluten free corn tortilla chips and a dollop of non-fat Greek yogurt, this was the perfect bowl of soup for whatever the weather decided to throw at me.
Soak your beans overnight or if you like your beans softer, for up to 24 hours.
- 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 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 reserved flavor packet, taco sauce, 1 teaspoon of salt, ½ teaspoon of pepper, 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, 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.
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