Yes, you get a “two-for-one” deal today! It’s the Black Bean, Corn, and Salsa Soup, which I created right from my pantry, and 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, although the first recipe is made of ingredients everyone (gluten free or not) keeps on hand.
The second, the bread recipe, 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.
Black Bean, Corn, and Salsa Soup (Naturally Gluten Free)
You see a lot of gluten-free menu plans online and I admire all of these folks who offer these menu plans. I agree that menu planning can make so much sense and save money. However, 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 that approach 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 typically bail and say “let’s eat out!” Instead, I look to my pantry.
I consider my pantry to be my actual “closet pantry” in my kitchen, plus 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.
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!
As you can see, I served my soup with some bread. Homemade bread. Paleo Bread.
Other Gluten-Free Soups and Breads That Make the Perfect Combo
and
~ Homemade Red Lobster Garlic Cheese Biscuits
Gluten-Free Garlic Cheese Biscuits (Red Lobster Knockoffs)
~ Vegetable Noodle Soup with Gluten-Free Egg Noodles
![Gluten-Free Chicken Noodle Recipes. If you’re vegetable or vegan, you can still enjoy a delicious version of this soup. From In Johnna's Kitchen. [featured on GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2017/03/vegetable-noodle-soup-in-johnnas-kitchen.jpg)
and
~ Slow Cooker Black-Eyed Pea Soup with Ham and Chicken
Gluten-Free Dairy-Free Black-Eyed Pea Ham and Chicken Soup
and
Gluten-Free Dinner Rolls from Gluten-Free Goddess
Gluten-Free Pantry Black Bean, Corn, and Salsa Soup Recipe
Gluten-Free Black Bean, Corn, and Salsa Soup
Who doesn't love a quick, easy, and delicious soup that you can make with ingredients straight from your pantry? This soup is simple and satisfying comfort food at its finest!
Ingredients
- 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.”
Instructions
- 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 gluten-free bread.
Notes
I used “medium” heat purchased salsa and it was perfect!
Using one's own homemade salsa will also ensure that this soup is also sugar free. I'm lucky enough to receive homemade salsa from a friend and some of it always finds its way into a good pot of soup, usually my Tasty Tortilla Soup.
If I’d had more black beans, I probably would have increased the amount of black beans and possibly decreased the amount of corn, but Mr. GFE loved the sweet corn balancing the spiciness added by the salsa.
The salsa adds exactly the right amount of flavor and seasonings; no additional herbs or spices are needed per our tastes.
A little leftover turkey or chicken would also be great in this soup.
Originally published January 23, 2012; updated October 26, 2021.
AndreAnna says
OMG, there are so many yummy things in this post I want to try! The soup looks perfect for the kind of day we’re having in the Midwest: cold, dreary, widy and gray (like most days in the winter out here, ugh).
The bread also looks fantastic – I love trying new variations on Paleo breads and tasting the many textures and flavors that come out.
Shirley says
Hey AndreAnna–Thanks!! Winter days often require a good soup as a solution. 😉
I agree with you on paleo breads. I love the common ground of many of these recipes, but also the fact they are different. We haven’t tried a bad one yet!
Shirley
Debi says
Oh my gosh, Shirley! I think what first brought me to your blog was Kiva’s Golden Flax Seed Bread! I love it! It’s so easy to make. When my friend with Celiac drove up to Louisville to visit us nearly 2 years ago, I gave her some cooking lessons because she was never taught how to cook. One of the things we made was that bread! 😀
Shirley says
Debi–I didn’t remember (or maybe didn’t know) that you were a big fan of Kiva’s bread. So cool that you even shared the recipe with your friend/student! I loved that you gave those cooking lessons … what a gift!
Shirley
Debi says
I don’t think I ever told you. I don’t remember either. lol She loved it because it was easy to make. And she admits to not cooking because she’s lazy (and no one ever really taught her). I packed up half of it for her to take back with her on the drive home. 😀
Shelly says
There is so much I love about this post, and it is not just the food! Which looks and sounds amazing, I have already saved the recipes to try! 🙂 But this… “one doesn’t have to be completely obsessed with exact measurements and ingredients” this stands the most to me. When I first went gluten free and was reading another GF blog about tips, it was saying how exact you have to be when baking gluten free, not just in measurement and ingredients, but baking times, cookware, the weather… It turned me into a fanatic, I never was a baker, not really a cook before GF. We did eat a lot of whole foods, but I still had a little one, that needed birthday cakes, and pancakes, and biscuits. Last year, I started experimenting, breaking the rules a little bit and even completely recreated a recipe at Christmas. That totally worked!! These are the tips that should be most prevalent in the GF community, thank you Shirley for making us GFE!
Shirley says
Hi Shelly!–Thank you, dear. I love hearing that you have been having success experimenting in baking! I always say what’s the worst that could happen? 😉
Last, it’s wonderful having you as one of my gfe readers! 🙂
Shirley
Jen G says
This looks wonderful, Shirley! I do have one question, though. My 2-year-old daughter is allergic to peanuts and tree nuts. Is there anything you would suggest as a substitute for the almond meal? We still do gf grains in our house, so really ANYTHING (gf) you can think of would be awesome! Thanks!
Shirley says
Hi Jen–Sorry I’m just getting around to answer your question. I think I’d look to other recipes that already use gluten-free grains. Ali at nourishigmeals.com has some great bread recipes. Karina at Gluten-Free Goddess has several. I think I’ll do a post in the future to gather links in one place because so many folks ask about good gf bread.
Hope that helps a little.
Shirley
Wendy @ Celiacs in the House says
Wow. Good food and lots of link love here, Shirley. We live on pantry soups around here in the winter and that one would make all of us happy. I think I’ve finally moved along the gluten-free path long enough that I realize a paleo bread is a good thing for me. Will be trying this real soon. Like as soon as I can walk into a store on my own and buy some ingredients.
Shirley says
Hi Wendy–Gosh, I didn’t realize I was this far behind on replying to comments. 🙁 Happy to hear that you are a long-time fan of pantry soups and a new one of paleo breads. I love that I don’t feel anything “bad” after eating this bread … no carb overload, no feeling of “too fullness,” no need to go to sleep, etc. And I don’t want to eat the entire loaf of bread in one sitting either. 😉 Clearly, I’m a fan. I’m excited to have you try this bread because I know you’ll tweak it a bit. I love reading about others’ tweaks! LOL, but true.
Shirley
Kay Guest says
Hey Shirley,
This soup looks AWESOME and so easy!!!
And you KNOW I can make this bread, I HAVE THE ALMOND FLOUR, THANKS TO YOU!!!!
Love,
Kay
Shirley says
Hi Kay–Thank you, dear!! 🙂 I do hope you try the bread. Yes, you have almond flour now 🙂 , so I hope you can get some flax meal to try this recipe soon. Then report back, of course. Well, if you like it … KIDDING! (sort of)
xoxo,
Shirley
Heidi @ Adventures of a Gluten Free Mom says
Your paleo bread looks A.M.A.Z.I.N.G. Shirley, I can’t wait to try it! And the really good news is that Luke’s doctor has given me the okay to increase the frequency of eggs in baked goods for him, from twice a week to everyday…I’m already daydreaming of what I will do with a little extra free time on my hands! 😀
Thanks for the link love my sweet friend.
xoxo,
Heidi
Shirley says
Heidi–Love it when you call anything of mine amazing! 😉 And woohoo on Luke being able to eat eggs again. That indeed opens up lots of recipe doors, doesn’t it? 😉 Mike might not be too happy though … with all that free time, you may come up with a house project more arduous than spur-of-the-moment painting this time. LOL
You’re welcome on the link love, dear. Your menus help so many! xoxo,
Shirley
Amber says
All around yum Shirley! Your bread looks fabulous! Great job.
Hugs,
–Amber
Shirley says
Hi Amber–Thanks so much, dear! 🙂
Took a peek at your new allergy-free blog hop … talk about kicking it off with a bang! Wow!
xo,
Shirley
Ina Gawne says
Shirley – now that is a great meal when you are busy, had a long day, and just need the comfort of soup and a good bread! Looks wonderful!
Shirley says
Thanks, Ina! This type of meal is my favorite and the “why” is exactly as you stated. 🙂
Shirley
Jeanette says
I can’t believe how easy this recipe is! I am going to share this with the group of seniors I’m teaching a soup class for – they are all about simple recipes with 4-5 ingredients, perfect! And I do need to get back on track with my menu planning!
Shirley says
Thank you, Jeanette! How cool is that on teaching a soup class to seniors (bravo, dear!) and on sharing my recipe! 🙂 No need for anyone to use canned soup with questionable ingredients and lack of taste, etc. 😉
Shirley
Tom | Tall Clover Farm says
I’m stocking up for our next power outage. This recipe rocks!
Shirley says
Hey Tom–You better get ready! Wow, your part of our country has had a time of late. Hope you enjoy this recipe if you give it a try! 🙂
Shirley
Melissa @ glutenfreeforgood says
Your soup recipe is a perfect (what I call) “launching pad” for whatever might be in the pantry. Love the idea of having salsa as one of the base ingredients. It’s snowing lightly (finally) here right now and soup is on my mind. This recipe hits the spot for something easy to whip up on a day like this. What kind of a bread pan is that? It almost looks like it’s made of copper. Both the bread and the pan look wonderful. =)
Melissa
Shirley says
Hi Melissa–Like you, I love launching pad recipes. Using salsa in soup takes out so many of the flavoring issues (what to add? how much? tweak this, tweak that) and I love that. It seems to be snowing there a lot lately, but it is Colorado after all. 😉
The bread pan was one I got from Red Star Yeast yeast years ago. It’s not copper, but I don’t quite know what it is to be honest. Hmmm, guess I should investigate further. It’s a little narrower thank a normal loaf pan, so it yields a higher rising loaf of bread. That’s a helpful characteristic for gluten free, even grain free bread baking.
Thanks, dear!
Shirley
Linda says
Shirley, I’m with you on menu planning. Occasionally I find it very helpful, but most of the time, even with feeding five of us, I like to see what looks good at the store, see what’s on sale, and get creative with what’s already in my kitchen, etc. And like you, I can always come up with something rather than eating out.
Your soup and bread look delicious. A perfect January meal!
Shirley says
Linda–Yes, exactly … you’ve stated my feelings on menu planning. I tend to plan much more for our occasional parties than I plan our weekly home meals. My approach works for me. 😉
Thanks on the soup and bread … we did love this combo and will be enjoying it more in the future!
Shirley
susan o says
Thank you for both of these recipies! They look amazing and I can’t wait to try both of them. I’ve been looking for a bread recipe that is not as “starch-laden” as most breads, so thank you!
Shirley says
Hi Susan–Thanks for taking the time to comment, I hope you’ll love both of these recipes. Simple and satisfying I’d say. 😉 And none of that blah feeling after eating this grain-free bread. 🙂
Shirley
Jane says
I can’t wait to try the bread, and the soup seems amazingly easy! But, I really love the picture next to the window! It looks gorgeous outside – love all those trees!
Shirley says
Hi Jane–It’s great to see you again! 🙂 Well, you know I’m all about making recipes and meals easy. 😉
Thanks so much regarding the photo and the trees! We really love our trees, too, and we feel truly blessed to live in such a setting.
Shirley
Alisa says
That looks like such a comforting meal Shirley!
I know almonds will still be out, which I can work with, but Tony is going to test eggs again soon and I’m REALLY hoping that he’s okay with them. It would be so much fun to bake breads like this one again!
Shirley says
Thanks, Alisa! I could have eaten this meal for days … it was that satisfying and comforting.
Will keep my fingers crossed on the eggs for you all! Can’t remember if Tony is avoiding all nuts or just almonds. If it’s just almonds, I think most other nut flours should work in this one. I do know that Maggie tried making this recipe egg free using applesauce and flax and that didn’t work. Chia might though.
Shirley
Alisa says
It looks like a no go on the eggs. Definitely no almonds – other nuts, it depends on the day and what he is trialing! He’s pretty much meat and veggies right now, though he likes some sweet treats too – chocolate, OJ, etc.
Shirley says
Bummer on the eggs. And hmmm on the other … trying to think of other solutions. Ali has some great vegan breads that you might look into. I like meat, veggies, and chocolate though. 😉
Shirley
Alisa says
Yes! I have one of her recipes and another one (Ricki I think?) marked. Tony decided to add rice (in other words, a wee bit of grains) back into his diet this week, so a low-grain bread would be enjoyed by him I think. I’ve got all of the ingredients for it.
Really, we are doing fine with food, and are enjoying the meat/veggies – not really wanting for much more (aside from dessert – hehe). It’s just hard for me to make recipes for the site!
Kristin W. says
Shirley-
Did you peek into my fridge to see what I have that needs to be used up? Last night I had leftover corn and 2 chicken thighs just waiting to be used up, then I remembered seeing your post. Grabbed the half used jar of salsa and a 2 cup container of my frozen chicken stock and voila, supper on the table in the time it took to chop up the chicken and heat it all up. I would have made the bread but my Honeyvill Almond flour has not arrived yet. Thanks again for another quick EASY GF recipe!
Shirley says
Hi Kristin–You are quickly becoming my new favorite gfe reader! 😉 I am so thrilled that you were able to make this soup right away with what you had on hand and enjoyed it so. 🙂 Chicken thighs make for great chicken soup!
Hope your Honeyville order arrives soon so you can make lots of grain-free treats. 🙂
Shirley
InTolerant Chef says
I have so many friends doing paleo so this is a very handy recipe indeed, thanks!
Shirley says
InTolerant Chef–While the soup is not paleo given the beans and corn, the bread is a great treat for paleo friends or anyone who likes good flavorful bread. For example, I’ve been really surprised how much my own gluten-full mom enjoys the paleo breads I make. She even snagged the rest of the loaf to take home with her at Thanksgiving!
Shirley
Spring says
Ok I made this bread tonight! I used pecan meal instead of almond, because I had some on hand to use up. I hoped it would be sort of pumpernickel-y and it is! It stuck to my bread pan, even though it was well oiled, so next time I might use parchment paper. I used 5 eggs, and no milk. I also added cinnamon because the idea of eating it with tea sounded so good! 🙂 It held together well, unlike many GF breads. Thanks for the recipe!
Shirley says
Hi Spring–Woohoo! A pumpernickel-y bread—awesome! Now I’ll definitely be making your version soon, Spring. Can’t decide on the cinnamon though. Like the idea of a tea bread, but also want my loaf to be a good sandwich bread. Maybe I’ll swirl in cinnamon with a butter knife in half of the batter when it’s in the pan, but before I place it in the oven. Yes, it stays together well and slices pretty much as thin as you want it, too. 🙂
Thanks so much!
Shirley
Maggie says
You are so generous today Shirley! Love that soup, can I come over for a vegetarian version? I’m feeling the warmth already 🙂 Sounds like the paleo diet is working for you, I’m so glad! PS We make a pantry/crisper soup once a week! Lifesaver!
Shirley says
Hey Maggie–I love the vegetarian/vegan version of this soup and truth be told, I think that even Mr. GFE would have been fine with it. He does love black beans … as long as I don’t say we’re having Black Bean soup. LOL, but true.
Pantry/crisper soups rock! No two are exactly the same, but yet they’re comfortingly alike. 😉
I’m not 100% paleo yet, but I do feel much better when I eat that way. 🙂
xo,
Shirley
Kim (Cook IT Allergy Free) says
That soup sounds fantastic. I used to make a similar one before kids, but I always used a pretty spicy salsa that I do not think the kids would have loved. But I forgot about that soup. Now I think I will make your version again soon, but with a milder salsa so the boys will eat it too. Oh. And I am totally making this bread tomorrow. I forget how easy this is to make and now I am craving it.
xo
k
Shirley says
Hi Kim–It’s funny how we forget about old favorites. When they slip out of our meal rotations, they slip out of our minds. I often say in posts here on gfe that I haven’t made a recipe in decades and it’s always true. I keep coming across old favorites in my recipe boxes and cookbooks that I need to make again and share. It’s fun to be reminded of them and give them a try again. I think your boys would like this with a milder salsa, mabye a little more chicken stock, and perhaps more veggies to help balance the spiciness. Even mild salsa can be too spicy for little ones.
Hope you made the bread and enjoyed it! As you said, it couldn’t be simpler to make and we love it. 🙂
Shirley
Deni Breitenbach says
So glad to have found this blog! I have added your blog to the info at: https://www.facebook.com/groups/LivingGlutenFree/
Shirley says
Hi Deni–Thanks for adding my blog to your FB page listing! I like how you did your list with the letters of the alphabet. 🙂
Shirley
cheryl says
I do think it’s passing the wooden spoon–only used for gluten-free cooking, of course.
That looks like a terrific winter meal!
Shirley says
Hi Cheryl–Hehe … GREAT point—thank you! When I was at General Mills for the Gluten-Free Bloggers Summit in 2010, when we got to the test kitchen to bake, they brought out already used wooden spoons. They clearly thought we were out of our minds when we told them we could not use those spoons, even IF they had been through the dishwasher as they protested.
It’s a great winter meal for sure, but I could see me making the soup year round. 😉 Thinking I could make the bread in my toaster oven on the screened porch when it gets really hot and I refuse to turn on the oven.
Shirley
Alta says
Shirley makes bread? LOL Love it. A short ingredient list and simple instructions. Awesome! 🙂
Shirley says
Hi Alta–LOL … yep, this kind of bread Shirley can actually make! 😉 And even enjoy from time to time. 🙂
Shirley
Min Verdi says
Hello can this bread be frozen ?
Shirley says
Hi Min–Welcome to gfe! 🙂 While I have not tried freezing my bread as it never lasts that long, freezing it should work fine. I would keep it refrigerated after thawing though as extra moisture will be added during the thawing and I don’t know that the bread will keep long on the counter after that.
Hope that helps!
Shirley
Min Verdi says
Just made this bread.. Just gorgeous flavour and smell… Very happy :0)
Shirley says
Hi again Min–Oh my goodness, I missed your follow-up comment with your review. Thank you so much! I’m thrilled. 🙂 I just made it for my son to take home with him this week and enoyed two slices with some stew over two days.
Shirley
Crystal says
I just made this soup. I like a little thicker broth so I took some of the soup about 1/2 and puréed it and added it make to the soup. Really delicious !!!
Shirley says
Hi Crystal–Thanks so much for reporting back! I often use my immersion blender to do the very same, but for some reason I didn’t think about it for this recipe. Thanks for the reminder and great feedback! 🙂
Shirley
Debbie says
I’ve been paleo for about 6 months now because of food intolerance (corn, dairy, gluten and others) and some allergies. I think it’s. Kind of weird that you would make a paleo bread but eat a black bean & corn soup. Like your page and all it’s information though.
Shirley says
Hi Debbie–For those looking for strictly paleo recipes, perhaps this pairing was not the best, but it is the reality of the way I currently eat. In hindsight, perhaps I should have shared the recipes separately, and maybe I’ll eventually do that. However, my blog is gluten free and both of these are gluten-free recipes. 😉 I just like to label them so that those who are eating with more restrictions can find them. Thanks for the feedback and I hope that you are experiencing great success living paleo. 🙂
Shirley
Leanne says
This bread looks yummy and easy! I was looking for a bread recipe for the bread machine, but this looks like a great option! I just received my Honeyville almond flour after utilizing their 20% off offer so I’m going to whip up a loaf tonight!
Shirley says
Hi Leanne–Good to see you here at gfe again! 🙂 Everyone in my family–gluten free and gluten full–loves this bread so I hope you do, too. So glad you got that Honeyville discount; it makes their flour taste even better, right? 😉
Shirley
Lisa Gaines says
Ms. Shirley,
I made this bread (Gluten-Free, Grain-Free, Dairy-Free, Sugar Free Paleo Bread) and it was AWESOME!!
It was crusty brown, soft and chewy, sweet and oh my..I just can’t describe it any better than mmm mmm fabulous! I have one question though! It didn’t rise much. After cutting the loaf in half then slicing, it made “texas toast” style bread slices. (I cut the whole loaf to make 2 LARGE sandwiches) (one for me, one for hubby and it was a very satisfying sandwich!)
Any suggestions?? Thank you for all the wonderful recipes..I try at least one a week. 🙂 Lisa
Lisa Gaines says
Hi Shirley!
I couldn’t’ stand it! I experimented and used a brownie pan. Guess what? Four perfect sized sandwiches!! Yummy!! Lisa
Shirley says
Lisa–I dutifully caught up on comments last night, but I kept thinking I was missing one and sure enough I was. So sorry. 🙁 I didn’t have any major suggestions for you, so I’m glad you figured out the answer yourself. 😉 But please explain how a brownie pan works. Do you cut the bread into sandwich slices after you bake it? I might be missing the obvious here. Hmmm. Anyway, I’m so glad that you love this bread so much. I agree that the taste and texture are great and it’s very satisfying bread. I’d love for more folks to try it!
Thanks so much for all the wonderful feedback on gfe! 🙂
Shirley
Lisa Gaines says
Hi Shirley!
I tried posting photos…doesn’t work! 🙁 The brownie pan is wider and shallow so the dough is only about and inch to inch and a half thick when you pour into it. SO, I cut the bread across both ways after baking for 4 large sandwiches. We have found if we cut those in half again, it’s plenty with a side dish. You have my email, I’d love to share the photos with you! Lisa
Shirley says
Hey Lisa–I get it now, but feel free to send me your photos at [email protected]. I am so very happy that you have found a way to make this recipe work for you! 🙂 I hope some others reading will successfully try your approach.
Thanks!
Shirley
keong says
Hi! Really nice gf health bread. I have a question, can I subsitute all of the almond flour with almond meal?
Shirley says
Hi keong–Thanks! Almond flour is much more finely ground and at least part of the great results with this recipe comes from that factor. You can try almond meal and it might work, but I don’t think the results will be as good if it does. Of course, please let us know your results if you give it a try!
Thanks,
Shirley