Wednesday, March 21, 2012

Gluten Free Black Bean soup

Life is good. 
I think this time in my life is going to be something I look back on regularly and remember it as one of the best times of my life. I have fallen into my role of a Mother and Housewife quite nicely. Monday through Friday I wake up early and do my "chores". Feed all the animals, clean up my kitchen. I clean it every night before I go to bed, but the kids always like to make sure I have something to do in the morning. So yeah. Then I scoop poo and pick fruit from my citrus trees, and decide what it is I am going to cook for the day. I start blogging and answering emails that come in about recipes, through the day. I usually cook at least 3 meals a day and it is not often breakfast, lunch and dinner. Everyone has various schedules and so i just stay put down in my kitchen for the day ready to pick up a spatula and get busy. Usually I have lunch once or twice a week with a couple groups of girlfriends. On weekends we sail, or spend time at the beach, or at the pool. Pretty much complete bliss. Out of curiousity I looked up "bliss" both on pinterest and on google. Pretty much every image was of sun, love, the beach, sailing, and food. Check, check, check, check and check. It is very nice living somewhere that you are guaranteed to see the sun almost every single day. I am a few miles from the beach and a few steps away from a pool. I am blessed with great friends and family that I love and a wonderful husband who I fall more and more in love with everyday.  I sure hope my life stays this way! If not, I can rest knowing I had it great, even if it was just for a while. 

Today's recipe is on one of my favorite comfort foods. This soup hit the spot for me. I love to keep this in the fridge to reheat and eat when I am in a time crunch. 
Gluten Free Black Bean Soup
adapted from
3 tablespoons olive oil
1 large white onion , chopped
4 garlic cloves , minced
1 stalk celery , diced
2 Jalapeno peppers , minced
1 carrot stick
2 teaspoons salt
4 teaspoons cumin
4 teaspoons chili powder
½ teaspoon black pepper
2 (16 ounce) cans chicken broth
2 (16 ounce) cans black beans , drained
3 tablespoons fresh lime juice
½ cup sour cream
½ cup cheddar cheese , grated
¼ cup fresh cilantro , to garnish
Tortilla chips

In a large pan, saute onion, garlic, celery and Serrano peppers until tender, about 5 minutes.
Add cumin, chili powder and pepper to coat onion mixture.
Add beans and chicken broth reduce at a low boil until sauce thickens, about 15-20 minutes.
Add fresh lime juice.
Serve topped with grated cheese and sour cream and garnish with cilantro. I serve mine with tortilla chips. 
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  1. Can I tell you I thoroughly enjoyed reading about your day. :) I love that you get to pick fruit from your citrus trees. I've told you a million times below that makes me want to live in sunny CA! You do have a lovely life and I'm so happy for you! I love black beans and this soup is making my mouth do a little dance.

  2. This looks so tasty! My sisters are both gluten free, I'll have to make this one day for them =)


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