Gluten-Free Dinner for 20+ Made Easy

This weekend I was given the opportunity to make dinner for a wonderful group of people with whom I attend church (sorry if that's incorrect grammar). Because so many people are trying to be healthy or have dietary restrictions, I tried to think of something yummy, nutritious, gluten-free, and cheap, so of course Black Bean Soup came to mind.

Being that this soup is primarily compromised of my favorite combo, onions+green peppers, this is one of my favorite meals. I like to make it a few days ahead of time to give the flavors time to really come out and to allow it to thicken up. Actually, if you allow it to thicken up over 2 or 3 days, it will become very thick and remind you of your grandma's authentic Cuban black beans and rice (or maybe that's just me). Serve it over brown rice and top with plain yogurt (or sour cream) and shredded cheese. Magnificent.

A double batch of this soup, along with rice, cheese, and sour cream, ran me less than $1.50 per person, when feeding 20 people. Seriously though, it was probably cheaper per person because I probably have enough for leftovers to feed at least 6 people soup with the rice, cheese, and sour cream.

Honestly, if you are looking to cut down on fat, you can halve the bacon in this recipe and still have it turn out well (I did that when I served it for my family's Christmas Eve dinner in 2010). There is a ton of protein from the black beans, then lots of carrots, tomatoes, and green peppers boost your veggie intake. I put plain yogurt and cheese on top for deliciousness and calcium. The brown rice makes for a great, gluten-free complex carbohydrate. All in all, this is one yummy and good-for-you meal, so be sure to finish it off with a big chocolate chip cookie or something, k?

Black Bean Soup

adapted from Food Network

Note: to serve 20+, double the soup recipe and make sure you have a 9 quart stock pot.

5 slices bacon, finely chopped (cut fat: 3 will work too, or just bacon grease)

2 medium onions, chopped (about 2 1/2 cups)

1 to 2 large diced green peppers (I use two because I love green peppers)

5 diced carrots

4 garlic cloves, minced very finely (no one wants a huge bite of garlic)

1 (14 1/2-ounce) can reduced-sodium chicken broth

1 1/2 cups canned diced tomatoes

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1 tablespoon chili powder

4 (15 1/2-ounce) cans black beans, drained but not rinsed

Kosher salt and freshly ground black pepper, to taste

1 bunch cilantro

Juice of 1 lime

Thinly sliced scallions, for garnish

Plain yogurt or sour cream, for garnish

Grated cheddar, for garnish

Brown rice, to serve with

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions, green pepper, carrots and cook, stirring, until the onions start to turn translucent and carrots soften, about 6 minutes. Stir in the garlic and cook until you can smell it, about 1 minute.

Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Seriously guys, don't skip the yogurt/sour cream and the cheese, they make the dish!

Oh, and if you happen to have a ham bone and some ham around, feel free to throw that in too.

The same goes for a bay leaf.

After a few days, everything mushes together and becomes less vibrant, but -in my opinion- more flavorful.