Black Bean Soup

Delight Gluten Free - - Indulge -

YIELD: 4 SERV­INGS TO­TAL TIME: 60 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, NUT-FREE, RICE-FREE

Black beans have long been a pro­tein-rich sta­ple food of many Latin cul­tures. This recipe is not very spicy, but if you’d like more of a kick, in­crease the chipo­tle pep­per to ½ tea­spoon and add some red pep­per flakes. This soup is de­li­cious served over a bowl of hot rice or with corn or brown rice chips. If you are in a hurry and do not have time to pre­soak and cook the black beans, have no fear! This recipe calls for or­ganic canned beans to save you time. If you wish to soak and cook the beans first, that’s great too!

5 ta­ble­spoon olive oil

(or co­conut oil) 6 leeks, cleaned and chopped

fine (about 1 heap­ing cup) 1 ta­ble­spoon chopped sun-dried toma­toes (op­tional), in oil 2 large cloves gar­lic, minced

(about 1 ta­ble­spoon) 6 cups fresh English or pe­tite

peas 3 cups veg­etable stock 1 ta­ble­spoon fresh

lemon juice 1 cup wa­ter 1 ta­ble­spoon fresh

tar­ragon leaves ½ tea­spoon fresh cracked

pep­per, or more to taste Sea salt to taste Red pep­per flakes to taste 2 sliced radishes, for gar­nish

(op­tional)

1. Heat a large Dutch oven or stock pot over medium heat and add the oil.

2. When the oil is hot, add the leeks and sauté them for 6 to 7 min­utes, or un­til browned. Add in the sun-dried toma­toes and gar­lic and sauté for an­other 3 min­utes, stir­ring fre­quently so the leeks do not stick or burn. If the leeks are cook­ing too quickly, re­duce the heat to medium-low.

3. Add the peas, veg­etable stock, lemon juice, and wa­ter, and re­duce the heat to sim­mer. Stir in the tar­ragon and fresh cracked pep­per and sim­mer for 15 min­utes.

4. Turn off the heat and let the soup cool slightly. Pour half of the soup into a blender and purée it. Re­turn the soup to the stock pot or Dutch oven and cook un­til it is heated through, ad­just­ing the sea­son­ings to taste. If serv­ing the soup warm, dish and eat im­me­di­ately. Or, chill the soup in the re­frig­er­a­tor be­fore serv­ing. La­dle the soup into in­di­vid­ual bowls and gar­nish with radish slices, if you like.

EXCERPTED FROM THE GLUTEN-FREE VEGE­TAR­IAN FAM­ILY COOK­BOOK: 150 HEALTHY RECIPES FOR MEALS, SNACKS, SIDES, DESSERTS, AND MORE BY SU­SAN O’BRIEN. COPY­RIGHT ©2015. AVAIL­ABLE FROM DA CAPO LIFE­LONG BOOKS, AN IM­PRINT OF PERSEUS BOOKS, LLC, A SUB­SIDIARY OF HACHETTE BOOK GROUP, INC.

NU­TRI­TION PER SERV­ING: CALO­RIES: 225, FAT: 17G, SAT­U­RATED FAT 2G, CHOLES­TEROL: 3MG, SODIUM: 20MG, CAR­BO­HY­DRATES: 14G, FIBER: 3G, SU­GARS: 5G, PRO­TEIN: 4G JAN­UARY - FE­BRU­ARY 2017

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