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Gluten Free Black Eyed Bean Soup

Delicious warming mexican style soup filled with noodles and beans. It is naturally gluten free and vegan and delicious on a cold day. They subtle spices add some extra flavour dimension while the beans, noodles and vegetables make the dish super filling and nutrient filled. A proper flavour sensation.

Added 19th February 2016
Updated 3 weeks ago
Recipe by Alison Wheatley

This recipe is...

  • High Fibre High Fibre
  • Low Calorie Low Calorie
  • Low Fat Low Fat
  • Low Sugar Low Sugar
  • Slimming World Friendly Slimming World Friendly
  • Vegan Vegan

Ingredients

500ml veg stock
1 carrot
1 potato
100g canned black eyed beans (or black eyed peas)
50g vermicelli rice noodles
1tsp chilli powder
1tsp oregano
Pinch of cumin
30g spinach
  • Preparation Time: 15 Mins
  • Cooking Time: 40 Mins
  • This recipe makes 2 servings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Make up 500ml of veg stock and pour into a pan, bring to a simmer.

2. Peel and chop carrot and potato into cubes and add to the stock, cook until soft, around 30 mins on a medium heat.

3. Once the veg has softened add in the black eyed beans, vermicelli rice noodles, chilli powder, oregano and cumin. Allow the noodles and beans to heat through for 5-7 mins.

4. Add in the spinach for a couple of minutes until it wilts and has heated though, then serve.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
245 52g 8g 1g 4g 8g

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