This is full-flavored, eye-appealing, nutrition in a bowl at its best! You can style it as either a 7-Bean Soup or a multi-bean culinary extravaganza… YOUR choice! And, it suits an autumn day perfectly!
It’s already officially Fall! Here in north-eastern Ohio, USA, it happened last week on Wednesday, Sept. 23.
The red, tan and brown colors of this soup match the fall leaves that will soon be dressing themselves out in their Autumnal-Best and falling into my yard… Much to the chagrin of my husband who well get to rake what we don’t mulch!
It’s an extra-special treat for yourself and your family, gluten-free or not, on a chilly fall day!
I love to start a pot of soup and have it simmer away while I go about other things. Then I know we’ll have a healthy, fiber-rich lunch or supper later on in the day. Bean soup is one of my husband’s favorites almost any day of the year, and he especially likes this one… Even when he eats it during a lunch break from the the traditional leaf raking ceremonies!
Did you know that the U.S. is by far the world leader in dry bean production? With the variety of beans we have available, it’s not hard to select as many as a dozen or more beans to put in this gluten-free soup. In fact, this bean soup is also corn-free, dairy-free, egg-free, nut-free and soy-free, as well as scoring low on the Glycemic Index. You can even call it top 8 allergen free, and if you use vegetable stock, it will be meatless, too.
A word of warning though… Bulk beans can be contaminated with gluten, especially in North America, due to what is called cross-contamination. I talk about cross-contamination and how you can protect yourself and your loved ones in the 2nd Edition of my latest e-book “Eating & Living Gluten-Free… The Official Guide.”
My Wonderfully, Delicious 7-Bean Soup
- 1 Pound Dried Beans, Gluten-Free Multibean Mixture, which can include these: Limas (Large and Baby), Chickpeas (Garbanzos), Dark and Light Red Kidney Beans, White Kidney Beans (Cannellini or Great Northern), Pintos, Cranberry Beans, Black Beans, Navy Beans, Black-eyed Peas, Green and Yellow Split Peas, Pink Beans – Choose 7 or use them all!
- 2 Quarts Cold Water
- 2 Quarts Chicken, Beef or Vegetable Stock (homemade is wonderful!) — make sure it’s gluten-free or, if you are vegan or vegetarian, make sure the stock and other ingredients are appropriate for you needs!
- 1 Tablespoon Dried Parsley
- 1/4 Teaspoon Sea Salt, to taste
- 1/2 Teaspoon Minced Fresh Garlic, or 1/4 Teaspoon Garlic Powder
- 2 Tablespoons Chopped Fresh Celery Leaves, or 1/4 Teaspoon Ground Celery Seed
- 2 Tablespoons Chopped Fresh Onion, or 1/2 Teaspoon Onion Powder
Pick through 1 pound of mixed beans to remove stones or discolored beans. Rinse in colander.
Combine with 2 quarts of cold water (or, 3 times as much water as beans) and soak overnight; drain and cover with cold water in cooking pot.
(Or, for a “fast soak,” bring to boil quickly, boil 2 minutes; reduce heat to low; cover and simmer for 2 hours. Drain.)
Add remaining ingredients to beans. Cover; simmer until tender, approx. another 2 to 3 hours. If needed, add water to keep beans well-covered. When the largest beans are tender, adjust seasoning to taste and serve. Makes 6-8 servings.
Garnish with parsley, or chopped tomato, or shredded Cheddar cheese. Serve with tortilla chips, crackers, flatbread or cornbread. A dash of Tabasco or Frank’s Red Hot Sauce is a nice touch, too.
Are you ready to Enjoy this wonderfully, delicious 7-bean soup? I know that Al and I will!
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my whole foods gluten-free recipes that is wheat-free, barley-free and rye-free, as well as dairy-free, egg-free, nut-free and refined sugar-free. In fact, it’s top 8 allergen-free and if you use vegetable stock, it will be vegan and meat-free. It is a wheat-free recipe suitable for a wheat-free diet.