Winter time in Florida can be sort of a mixed bag - fantastic sunny days in the mid-seventies can be interspersed with cold, blustery, rainy days. Often two or three dark freezing days (and by freezing I imply somewhere in the 50s - sorry, do not hate me, our summers are killers) which then miraculously alter mid-day, the sun comes out and the temps start to soar. This can be challenging when deciding what gluten free recipe to prepare for dinner.Final week the temps dropped all the way into the high 30s! (Seriously cold for our particularly thin Floridian blood!) In my mind cold weather calls for massive bowls of hearty soup, preferably a spicy black bean soup that warms the bones and fills you up. So I soaked some beans in anticipation of a warming, soul lifting soup dinner on a dark, stormy night. By the time I was ready the finish up the soup, the skies had cleared, the sun was blazing and warm breezes had been dancing on the water. Hmmm. No worries, with the help of a little citrus, my winter soup was readily transformed from a meal for a dark and dreary day into 1 bright adequate to match the present climate. And a new soup was born.I really like it when my gluten free recipes are as effortless as they are delicious and by making use of Hurst Household Harvest Chipotle Lime Black Bean Soup mix (with its gluten free flavor packet) and some jarred gluten free taco sauce helped make this recipe definitely effortless.I really like the combo of the spiciness, heartiness of the soup and the bright splash of citrus. To play up the citrus I even produced a rapid orange salsa. With a couple of gluten free corn tortilla chips and a dollop of non-fat Greek yogurt, this was the best bowl of soup for whatever the weather decided to throw at me.Soak your beans overnight or if you like your beans softer, for up to 24 hours.Spicy Citrus Black Bean SoupIngredientsSoup1 package Hurst Household Harvest Chipotle Lime Black Bean Soup Mix2 tablespoons olive oil1 medium yellow or white onion, chopped2 red bell peppers, seeded and chopped1 jalapeno pepper, seeds and veins removed, minced8 cups water2 entire oranges cup of gluten free taco sauceKosher or fine sea salt and black pepperA couple of dashes of hot pepper sauce (such as Tabasco) - to your tasteCitrus Salsa4 medium oranges, peeled and cut into segments medium red onion, thinly sliced1 tiny jalapeno, seeds and veins removed and finely minced cup fresh cilantroJuice of 1 lime1 teaspoon honeyDirectionsSoupSoak the beans from 8 to 24 hours in adequate 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 substantial soup pan or Dutch oven over medium-high heat. Add the onions, red pepper and jalapeno and saut for about five 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, lessen heat, cover the pot and simmer for 2 hours. Take away the lid, add the flavor reserved flavor packet, 1 teaspoon of salt, teaspoon of pepper, the taco sauce and hot sauce. Let cook for yet another 30 minutes uncovered or until the soup is the consistency you like. Taste and add a lot more salt, pepper and/or hot sauce if desired.Serve with tortilla chips, sour cream or dairy free sour cream substitute or Greek yogurt, citrus salsa and cilantro leaves if desired.Citrus SalsaIn a tiny mixing bowl, combine the orange segments, red onion, jalapeno, cilantro, lime juice and honey. Serve with the soup.A gluten free recipe that serves 6 - 8 consumers.Prepared for dessert? SimplyGluten-Cost-free Desserts is now out there, with over 135 recipes not featured in my weblog.Accessible at bookstores which includes Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also Here.
Resource:
/weblog/2012/02/gluten-free-spicy-citrus-black-bean-soup-recipe.html
Medical Assistant Salary
Rn Salary
Orthodontist Salary
No comments:
Post a Comment