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Windy City Cooking: 13 Bean Soup with a Kick

by Guest in Featured Articles, Gluten Free, Recipes

Fall can get quite chilly in Chicago (where did I put my sweatshirt?) and the best way to warm up is a homemade bowl of spicy soup.  With quality ingredients like Bob’s Red Mill’s Gluten Free Homemade Wonderful Bread mix, it is a cinch to turn an ordinary bowl of soup into something extraordinary!  The bread develops a great crust that is perfect for holding a bowl of soup.  Bread bowls are not just a luxury for our gluten loving friends, we gluten free folks can enjoy this fun way to eat soup as well!  With the colorful 13 Bean Soup Mix, chorizo and some kitchen staples, it is a easy to pull together a delicious meal.

To make the 13 Bean Soup with a Kick, be sure to measure, rinse and soak your beans the night before.  The next day, start the soup.  As soon as it begins simmering, start making the bread.  You’ll be warmed up with a great tasting soup in no time!  Freeze any leftover soup in individual portions so homemade soup can always be at hand.

13 Bean Soup with a Kick

Makes 8 servings

  • 2 Tbsp Oil
  • 3 cloves Garlic, minced
  • 1 Onion, sliced
  • 1 10 oz package of Chorizo
  • 1 cup Celery, thinly sliced
  • 1 cup Carrots, thinly sliced in rounds
  • 1-1/2 cup Bob’s Red Mill 13 Bean Soup Mix
  • 4 cup stock (such as Pacific Natural Food’s Vegetable Broth)
  • 1 14.5 oz can Diced Tomatoes in their juices
  • 2 Bay Leaves
  • 1 tsp Chili Powder (or more, to taste)
  • Salt and Pepper

Wash 1-1/2 c dried beans, then rinse and soak in water overnight.  Drain and rinse the beans in the morning.

Add oil to a Dutch Oven.  Over medium heat, sauté garlic until aromatic (about 30 seconds) and then add the onions and cook until translucent (about 10 minutes).  Then add the chorizo and cook.  Drain any fat.  Then add the celery and carrots and cook for another 5-10 minutes.  Add the dried beans, stock, diced tomatoes, and two bay leaves.  Season with chili powder, salt and pepper, to taste.  Bring to boil then reduce to simmer for 2-3 hours or until the beans are tender. Skim the top of the soup and discard any fat from the chorizo.

To serve, ladle soup into bread bowls.

Gluten Free Bread Bowls

Makes 4 bread bowls

(Recipe modified from package instructions)

Empty the contents of the mix into a stand mixer’s bowl.  In a separate bowl, add the yeast packet to the milk and let foam for 5 minutes.  Then add the milk/yeast, egg, oil and vinegar to the bread mix.  Mix with regular beaters (not dough hooks) for 3 minutes, scraping down sides of the bowl as necessary.  Wet hands and gently mold the dough into four smooth rounds and place on a seasoned pizza stone.  Brush oil on top and cover with plastic wrap and let rise in a warm place for about 35 minutes.  Remove the plastic cover.  Bake at 375°F for 30-40 minutes.  To test for doneness, tap loaf with fingernail.  A crisp, hard sound indicated a properly baked loaf.  Let cool on a wire rack.  With a serrated knife, carefully cut out the center circle of the bread.  Remove bread on the inside of the loaf to make it hollow, being sure to leave about 1” of bread on bottom and sides.

Michelle Rossi launched her gluten and dairy free blog only a week after starting a gluten free diet due to surgery-induced Non Celiac Gluten Intolerance and realizing she needed to learn to cook…quickly!  WindyCityCooking.blogspot.com is her celebration of great tasting products, original recipes, and reviews of Chicago restaurants.  On a gluten and dairy free diet, she started eating healthier and feels on top of the world.

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