• Black Bean Soup {quick & easy}

    Black Bean SoupThis recipe is the main reason I keep a few cans of black beans in my pantry.

    When I don’t have time to soak beans overnight and then simmer the soup for a few hours, this is the black bean soup recipe I go to. It’s simple, pairs well with many toppings, and fills me up.

    It requires a bit of slicing and dicing prep, and then it’s a straight simmer for 30 minutes. And during the simmer process, you have time for prepping other stuff to accompany the soup.

    This is the quick and easy version of this recipe, however it is not SCD legal. For the long, SCD version of this recipe, see my SCD book.

    Suggested toppings:

     
     
    Posted in Dairy-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Soup, Vegetarian  |  7 Comments
     
     

    7 Responses to Black Bean Soup {quick & easy}

    1. Nancy says:

      This looks really easy and good and perfect for the cold, rainy day we are having here today. I will check my pantry when I am home for lunch 🙂 Thanks!

    2. Cyn says:

      Hi,
      My husband was recently diagnosed with celiacs disease. I am looking for ways to make our traditional Thanksgiving side dishes gluten free so that he can enjoy them with the family.

      I’m just discovering flours that I can use to replace wheat flour. Do you know of one that would work to make a cream sauce-like the sauce used in green bean casseroles?

      Thank you for your help!
      I’ve already tried several of your recipes and am so glad I found your blog!

    3. Heidi says:

      I made this for my family tonight and we really enjoyed it. I served it over rice to round out the meal and add a bit more bulk as it as a little on the thin/watery side for me. Everyone loved building their own soup bowl with the toppings. This will be a regular in our house. Thank you!

    4. Pingback: Dr. Ruscio's Weekly Wrap Up- histamine

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