Black Bean Soup
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
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