Black Bean Soup

{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

I love this soup so much! I can't wait to make it again! Black bean soup with onion and peppers and corn... I probably should have called it black bean chili. 

This is actually based loosely on a friend's black bean soup recipe. Of course, it had a few ingredients in it that I can't eat. So as usual, I adapted. 

I added a few more veggies and took a few out. And can I just say, this is delicious! Kyle was very complimentary on this soup as well! Since we can't eat normal chili because of tomatoes, this soup helped fill the chili-needing-void in our heart. 

We topped it with cheese and ate it with tortilla chips. It is so hearty and delicious. I actually think I will make this again this week....  

Get the Black Bean Soup recipe HERE!

So try this soup and let me know what you think!

Much Love, 

KG, RD

Black Bean Soup

by Kelli Gilbert

Prep Time: 10 minutes

Cook Time: 30-45 minutes

Keywords: saute soup/stew turkey American fall winter

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Ingredients (Serves 6-8)

• 1 # ground beef or turkey, drained
• 1 packet of taco seasoning
• 1 medium sweet onion, diced
• 1 red bell pepper, diced
• 1 green (or yellow) bell pepper, diced
• 3 cups of chicken broth
• 2 cans black beans, drained and rinsed
• 1 can whole kernel corn, drained and rinsed

Instructions

Brown meat. Drain. Add taco seasoning and 1/2 cup of water. Simmer for 5 minutes, stirring often.

While meat is cooking, chop up the veggies. Drain and rinse the beans and corn.

Put EVOO, minced garlic, onion, and peppers into soup pot. Cook for about 5 minutes, just until it's soft and a little brown.

Add everything else to the pot. Bring to a boil. Simmer for 10-15 minutes.

Top with shredded cheese. Serve with tortilla chips.

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