Happy Halloween! And happy end of the 31 Days of Gluten, Dairy, and Egg Free Comfort Food. To all of you 31 Dayers out there, how did your month go? Are you happy that October 31 is here?
I loved posting all of these recipes this month. It was kind of interesting, because I had to be really organized. It isn’t easy to blog every single day when you have two young children. I actually had a blogging/cooking calendar that I made up and followed somewhat. I did make adjustments as I had some different meal ideas that I wanted to incorporate, but for the most part, it was super helpful to have the planning in place. I think I am going to stick to that…nothing too formal, just a monthly calendar that lays out what I will be blogging about or what recipes I will be cooking or baking that month.
I have also really, really enjoyed taking photos of food this month. I’ve always liked food photography, but doing it so many days in a row gave me a chance to try some new things and see what works and what does not. I’ve also been more structured with my recipes. Since I modify things all the time, I don’t do a lot of strict measuring. A little of this, a little more of that, and it always (usually) turns out well. But sharing these recipes with the world required careful measuring and testing. It was a good challenge for me, and it’s actually very nice to have everything written down the right way now.
Anyway, on to today’s recipe. I’ve mentioned before that we eat a lot of beans in our family, and you can see the evidence of that here, here, and here. This is a super simple recipe for black bean soup. You only need three ingredients (if you don’t count olive oil, salt and pepper).
- 1 medium onion, chopped
- 1 32 oz. can of black beans (I like Eden brand because the cans are BPA free)
- ½ cup salsa verde
- 1 Tablespoon olive oil
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- In a large sauce pan, cook the onion in the olive oil over medium heat until softened.
- Add the black beans in their liquid, the salsa verde, and about ½ cup water.
- Bring to a boil, then reduce heat and simmer for about 15 minutes.
- Remove from heat, stir in salt and pepper and blend with an immersion blender until somewhat smooth. I like to leave some chunks of beans in there.
That’s all there is to it! Top with guacamole, or chopped tomatoes, or tortilla strips. Super easy, and so tasty. You can use any salsa, but I feel that the salsa verde makes it taste more restaurant-y, if you know what I mean.
What soups are on your fall menu? What soups would you like to see an allergy free version of?
Thanks for sticking with me this month, and I hope you’ll continue to read! I have lots of new things planned for the coming months.
Latest posts by Kelly Roenicke (see all)
- Simply Delicious Homemade Chicken Noodle Soup. - February 23, 2017
- Gluten Free and Vegan Sugar Cookie Bars. - February 13, 2017
- Chocolate Valentine Cupcakes (Gluten Free, Vegan). - February 9, 2017