Southwestern Bean Soup: January Gluten Free Recipe Round Up!

This Month's 'Go Ahead Honey, It's Gluten Free' Recipe round up is being hosted by Celiac Teen and the theme is Follow the Calendar, a wonderfully creative idea to start off the new year! Follow the Calendar means that the recipes should be based on the 'food' holidays taking place in January. This round up is the first I have the time to participate in and I am very excited to bring to you my Southwester Bean Soup Recipe in honor of Soup Month and Bean Day (January 6th)! I am hitting two food Holidays in one! I was inspired by a recipe my roommate had  taken from an unknown magazine and created my own concoction. Please enjoy and provide your feedback!

Southwestern Bean Soup

Finished Product

Ingredients:

1 large onion, minced

1 Medium green pepper, chopped

1 small red pepper, chopped

3 cloves garlic, minced

2 4oz cans (8o total) of chopped green chilies

1 can 28 oz diced tomatoes (undrained)

2 tsp. chilli powder

1 ½ tsp cumin

2 32oz broth (chicken or veggie)- Gluten free

1 can (15 ¼ oz) kernel corn

2 cans (15.5 o) blackbeans

1 can (15.5) oz kidney beans

1 can (15.5 oz) pinto beans

1 cup minced cilantro

½ tsp chipotle powder (optional for increased spice!)

Instructions:

1.       Mince or Chop Onions, Peppers and Garlic. Drain and wash all beans and corn. In a sauce pan large enough to hold all ingredients cook the onions, peppers and garlic in a small amount of olive oil until tender

2.      Add remaining ingredients, with the exception of the cilantro, and bring to a boil.

3.      Reduce heat, cover and simmer for 20 minutes.

4.      Remove from heat and stir in cilantro 

Serve and Enjoy! Feel free to enter your own recipe for the round up here, entries will be collected until the end of the month and there are a lot of food holidays in January!