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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 | 25 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 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.
Serves 6 – 8
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