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Gluten Free Friday – Black Bean Soup

This recipe can be super easy if you use canned beans, or a bit more involved if you don’t. We have it for lunch quite a bit with tortilla chips and cheese on top, or with a side of quesadillas.

Black Bean Soup

1 large can black beans, undrained
1 small can black beans, undrained
(or 3 small cans would work!)

1/2 cup uncooked brown rice
4 cups of water (divided: 3 cups for soup + 1 can for cooking the rice)
1 onion, chopped
3 carrots, peeled and diced
2 Tbsp butter or olive oil
1 package Good Seasons Italian Salad Dressing and Recipe Mix
(a dry packet used for making salad dressing – or use your own dry spices -garlic/onion/sugar)

Cook rice in 1 cup of water until done – 30 min or so. While rice cooks, blend large can of beans (or two small ones – with liquid) in a blender or food processor. Pour this into a pot adding the 3 cups of water and can of whole beans as well. Simmer and stir. Saute onions and carrots in butter or oil 5 minutes or until carrots are crisp tender – add to beans and stir. Add Italian Salad Dressing packet and rice. Stir over medium-low heat for 10 minutes. Serves 6-8.

Serve with above mentioned items, or grilled cheese, or top with sour cream. Adding a poblano pepper (or any other favorite pepper) to the sour cream and blending creates a delicious topping as well!