“Pantry” Black Bean, Corn, and Salsa Soup with Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Paleo Bread
Yes, you get a “two-for-one” deal today! It’s the Black Bean, Corn, and Salsa Soup that I created right from my pantry and Gluten-Free, Grain-Free, Dairy-Free Paleo Bread combo. What could be better than soup and bread, right? Especially with the snow, rain, fog, and just plain cold weather that we’ve had of late. And wait it gets better … how about if I tell you that you can have this meal made and ready to eat in 30 minutes? Yes, it’s true.
The hallmark of gfe is recipes that are gluten free easily—of course—with the primary focus of my approach being consuming foods that are naturally gluten free. I’m very happy to say that both of these recipes meet that requirement. The second, the bread, does contain items you won’t find at your average grocery store—namely almond flour and flax seed (specifically, flax meal)—but many of us who are gluten free (or more free) keep these as staples in our homes.
Let’s talk about the soup first (in my typical roundabout way). I have many gluten-free friends who plan their meals. Heidi (Adventures of a Gluten-Free Mom) shares her weekly meal plan each week, and I’m sure I speak for many of us when I look at her menu and think “Wa-a-a-ng, I don’t want to cook, I want to be at Heidi’s table every night this week!” You can check out Heidi’s latest menu here, as well as a ton of other great info! There’s another group of folks who take part in the Gluten-Free Menu Swap. Created by Cheryl of Gluten Free Goodness, the baton (or wooden spoon?) has now been passed on to Heather from Celiac Family as the overall host. However, each week a different blogger hosts and chooses a theme. This week’s hostess is Angela of Angela’s Kitchen and her theme is pomegranate; see the roundup of menus here. (If you’re not a pomegranate fan, you’ll still want to check out the menus as not everyone shared pomegranate recipes.)
I admire all of these folks and agree that menu planning can make so much sense and save money. But with just the two of us (and even when there were three of us), I tend to loosely plan and make up things as I go. So far it has worked well with us, and since I am often the queen of reinventing leftovers and even small amounts of food, it’s fairly rare for any food to go to waste in our house. Admittedly, there are moments though when I think hmmm, what the heck are we going to eat tonight? That’s always true when the frozen meat I put in the fridge to thaw is still frozen days later. But the good news is that with eating gluten free, I don’t bail and say “let’s eat out!” Instead, I look to my pantry. I consider my pantry to be my actual “closet pantry,” my refrigerator, and my freezer. A partial jar of salsa, chicken broth, black beans, corn—and a small amount of leftover ground venison added to Carnivore Man’s (aka Mr. GFE) bowl—made enough soup for us for two meals, with even a little left over for my breakfast this morning. And frankly, this soup could not have been easier or tastier. So it was definitely gfe and I’ll be making it (or some variation thereof) often in the future!
You can scroll down right away to get the soup recipe if you’d like, or hang with me a moment and let’s talk about the bread. I’ve been making a loaf version of Kiva’s Golden Flax Bread for some time. I don’t make bread of any kind often because I really don’t miss bread (that craving goes away when you stop eating it) and I don’t think bread on a daily basis is necessarily a good thing, even grain-free bread. I’d rather consume my calories in whole foods. However, this bread I am sharing today is delicious and I do like indulging with it from time to time (although many would not call this an indulgence). Plus, bread with soup makes for a very lovely meal.
photo courtesy of Kiva Rose of The Medicine Woman’s Roots
When I shared Kiva’s Golden Flax Bread, which makes a rounded flat loaf, a lot of folks were very intrigued. Not a lot of paleo bread recipes had been shared at the time or at least had not reached everyone’s attention. So some folks made the recipe for Kiva’s Flax Bread immediately. Some made their own adaptations, of course. (All of us who like to cook can’t resist doing that, right?) Reader Cynthia commented with her variation, which doubled the amount of ingredients in the recipe and increased the almond flour to flax meal ratio. It also yielded a loaf of bread—nice! I tried her version and really enjoyed it. It was a bit lighter in taste than the original bread. Mr. GFE liked the earlier version and this one as well. He still eats gluten-full bread often, so that is saying a lot! Since then I’ve made a few variations, usually working with what I have on hand. If I don’t have non-dairy milk, I might add an extra egg. If I don’t have flax meal, or have less than the recipe calls for, I might add some walnut meal. If I want to make a slightly larger loaf in a larger loaf pan, I may increase the ingredients proportionally, perhaps adding extra baking powder. As Lillian (Lillian’s Test Kitchen) shares in one of her video shorts called Don’t Sweat the Small Stuff, one doesn’t have to be completely obsessed with exact measurements and ingredients for baking as is usually thought. We enjoy this bread to accompany meals, to make sandwiches, but one of my favorite ways is just to have a slice with a mug of my latest addiction Good Earth Sweet and Spicy Tea. (Kim at Cook IT Allergy Free is responsible for getting me hooked on Sweet and Spicy tea, but it’s a good addiction! I love it served hot or cold, and when the tea is steeped a long while, I don’t even need to add sweetener to it.)
- 1 cup salsa (of desired heat level)
- 2 cups chicken or vegetable broth
- 1 can black beans (15.5 ounces), drained and rinsed (or equivalent amount of cooked, fresh beans)
- 1 can corn (15.5 ounces), drained (or equivalent amount of frozen or fresh, already cooked corn)
- Optional ingredients: Small amounts of other cooked vegetables and/or meat if desired. As I already stated, I did add some cooked ground venison to Mr. GFE’s bowl—about ½ cup in total (1/4 cup per bowl). If he’d seen how little I added, he would have squawked, but he didn’t and proclaimed this soup “excellent.”
- Add salsa and broth to large saucepan. Stir.
- Add black beans, corn, and any additional ingredients. Stir.
- Cook over medium to medium-high heat, stirring every few minutes, until sufficiently hot, about 10 minutes or so.
- Serves four. (Soup mug size servings.)
- Serve soup alone or with your favorite bread. Of course, I’d recommend this bread below!
- 4 to 5 eggs (see notes)
- ⅔ cup flax meal
- 1⅓ cup almond flour (other nut meals may be substituted)
- 1½ to 2 tsp grain-free baking powder (see notes for easy grain-free, frugal substitution)
- ½ tsp (or more) salt
- about 2 tbsp olive oil or coconut oil (or non-dairy butter)
- ¼ cup almond milk (or other non-dairy milk; optional, if 5 eggs are used)
- Preheat oven to 350 degrees Fahrenheit and grease loaf pan.
- In large bowl, gently beat eggs together before adding dry ingredients. Mix well.
- Transfer batter to greased loaf pan. Batter will be thick; you’ll need to use a spoon or spatula to spread it evenly in pan and smooth top.
- Cook for approximately 20 – 25 minutes, until somewhat brown on top. Use toothpick test in the center of the bread to check for doneness.
- Enjoy fresh out of the oven or at room temperature for a nice sandwich. I usually let mine cool about 5 to 10 minutes before removing from pan.
Paleo Bread with a Big Mug of Good Earth Sweet and Spicy Tea
~ For many more wonderful soup recipes, visit Soup Chick. (Note that Lydia’s site is not exclusively gluten free, but most of her recipes are naturally gluten free or easily adapted.)
~ For other terrific grain-free and/or paleo bread recipes, check out recipes from the following:
Simply Vintage Girl (an adaptation of Elana’s recipe)
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