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Black Bean Soup (Gluten-Free)
http://www.celiac.com/articles/21621/1/Black-Bean-Soup-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/28/2008
 
This is an excellent black bean soup recipe that was recently given to me by my mother...I hope you enjoy it!

Ingredients:
2 tablespoons extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 dried red chili, crushed
1 teaspoon minced fresh ginger
1 red onion, diced
Sea salt
1 carrot, diced
1 cup butternut squash, diced
Mirin (rice cooking wine)
1 cup fresh/frozen corn kernels (I used 1 can drained)
2 cups cooked black turtle beans (I used 1 can black beans drained)
5 cups spring or filtered water
2 scallions, thinly sliced on the diagonal, for garnish.
2 slices of bacon cut into small pieces (optional)
Parmesan cheese (optional)
5 cups spring or filtered water (optional: substitute chicken broth for part of the water)


Directions:
Place oil, garlic, chili, ginger and onion in a soup pot and turn the heat to medium.  When the onions begin to sizzle, add a pinch of salt and sauté for 2 minutes.  Stir in carrot and squash, a pinch of salt and a generous sprinkle of Mirin. Sauté until just shiny with oil.  Add corn and beans (optional: add bacon) and stir gently.  Add water, cover and bring to a boil.  Reduce heat to low and cook for 30 minutes.  Season to taste with salt and simmer for 5 minutes more.  Serve garnished with fresh scallions (optional: sprinkle with Parmesan cheese).  Makes 5-6 servings.