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.

Gluten-Free Multibean Soup with Parsley Garnish

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”? That’s according to Fruit and Vegetable of the Month, which also has pictures and nutritional information on many types of beans . 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, meatless 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.

More Than a Dozen Kinds of Beans Ready for the Multibean Soup

Multibean Soup – Gluten-Free

Ingredients:

1 Pound Dried Beans, G.F. Multibean Mixture

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 Water

1 Tablespoon Dried Parsley

1 Teaspoon Sea Salt, to taste

1/4 Teaspoon Garlic Powder, or minced fresh garlic

1/4 Teaspoon Ground Celery Seed, or chopped fresh celery leaves

1/2 Teaspoon Onion Powder, or chopped fresh onion

2 Teaspoons Vegetable Bouillon Cubes, or beef or chicken (be sure to check that it’s G.F.)

Directions:

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. Don’t 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.

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