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  • Scott Adams
    Scott Adams

    Black Bean Soup (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.


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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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