Gluten-Free Black Bean Soup (GF)
5 cans (15 oz.) Black Beans, rinsed and drained, divided
2 tbsp. Avocado Oil
1 cup Celery, chopped
1 large White Onion, chopped
1 medium Red Pepper, chopped
1 Jalapeno Pepper, seeded and finely chopped
4 large cloves Fresh Garlic, minced
1 qt. Chicken Broth
1 can (14½ oz.) Diced Tomatoes (like Rotel)
1 tbsp. Ground Cumin
½ tbsp. Ground Coriander
½ tbsp. Hot Sauce (your choice)
½ tsp. Black Pepper
1-2 Bay Leaves
2 medium Fresh Lime, wedged into eight pieces each
Green Onions, sliced
Monterey Jack Cheese, shredded
Tortilla Chips, crushed
Cilantro Leaves, chopped
In a blender or food processor, puree 3 cans of beans in one cup of chicken broth and set aside. In a large Dutch oven, heat oil over medium heat and add celery, onion, red pepper and jalapeno cooking until tender. Add garlic and continue until fragrant. Now stir in broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaves, pureed beans and remaining whole beans. Bring mixture to a boil and then reduce heat to a simmer and continue for about 30 minutes. Remove bay leaves and add juice of half a lime. Stir to combine and serve with the mentioned garnishes including the remaining lime wedges.
Note: If you like a little more heat in your dish, use more than one jalapeno and/or leave the seeds in.
Note: If you don’t have Avocado oil, use olive or canola oil instead.
Ideas for Future Efforts_______________________________________