Gluten-Free Multibean Soup
Full-flavored, eye-appealing, nutrition in a bowl – Multibean Soup suits an autumn day perfectly! The red, tan and brown colors of this soup match the fall leaves in my yard right now.
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.
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.
- 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
- 2 Quarts Cold Water
- 2 Quarts Chicken, Beef or Vegetable Stock (homemade is wonderful!) -- make sure it's gluten-free
- 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.
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.
This post will be entered in the following:
- Simply Sugar and Gluten-Free‘s where Amy hosts Slightly Indulgent Tuesday
- The Gluten-Free Homemaker at Gluten-Free Wednesdays. Her October challenge is to Create a Gluten-Free Loaf of Quick Bread. Also, on Thursdays this month she’s featuring guest posts on squash recipes.
- My Sweet and Savory‘s sharing My Meatless Mondays.
What beans do you like best?