Monday, April 29, 2013

Cooking for the Specific Carbohydrate Diet with Black Bean Soup

A big thank you to Ulysses Press for sending me a copy of Cooking for the Specific Carbohydrate Diet written by Erica Kerwien.  This isn't a large book but it's packed with over 100 recipes that are sugar-free, gluten-free and grain-free.  Filled with appetite stimulating pictures, the recipes are truly a "must have" for those struggling with Crohns or Inflammatory Bowel Disease (IBD), just to name a couple.

I admit I was a tad skeptical about the outcome of  the Black Bean Soup but it didn't stop me from trying the recipe.  Surprisingly, I had all the ingredients in my pantry - bonus!

2 Tbsp olive oil (or other cooking oil)
1 large yellow onion finely chopped
3 large carrots, peeled and cut into coins
1 large celery stalk, finely chopped
1/2 tsp salt
4 medium garlic cloves minced
1 Tbsp cumin
1 Tsp chili powder (I used more - love the bite of chili)
4 cups vegetable broth (or chicken broth or water)
1 Tbsp honey
1 red pepper, small dice
2 cups black beans either from a can (with no additives) or dried beans that have been rinsed and soaked in 4 quarts of water overnight,then washed and drained)
a few tablespoons of lime juice, to taste
sea salt, to taste

1.  Place the olive oil in a large saucepan (at least 6 quart size) over medium size.
2.  Place the carrots, onion, celery and salt in the saucepan and cook for about 5 minutes, stirring occasionally until the onion begins to turn translucent.
3.  Add the garlic, cumin and chili powder.  Blend well and cook for a few minutes.
4.  Add the broth, honey, red pepper and beans and blend well.  Bring to a boil and then reduce the heat and simmer for about 30 minutes.
5.  Ladle out half the soup to a blender.  Puree until smooth and then stir back into the soup in the saucepan.  (I blended the whole thing)
6.  Add lime juice and sea salt to taste and serve with your favourite toppings.  This soup can be refrigerated for a few days or frozen for later use.

This cookbook made a positive impression on me for a number of reasons:

1.  Bean soup is one of my favourite soups.  This version is unique in that I was able to identify so many different flavours.  The carrots added a sweetness that I really liked as it offset the slight amount of heat.  Adding a sour cream or creme fraiche topper introduced a sour in a good way.

2.  It's comforting and satisfying without being heavy.

3.  There is a large variety of really interesting recipes that I plan to try.

4.  The cookbook is still on my coffee table - that doesn't happen very often

5.  I come from a family of IBD, colitis and other intolerances.  I suspect this book will introduce some new recipes all around.

I only wish I had an extra copy for giveaway.  I'll have to ask the next time.

1 comment:

That Girl said...

I love black bean soup, and this looks terrific. No "weird" ingredients or anything!