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    Black Bean Soup (Gluten-Free)


    Scott Adams

    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)


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    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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