Kelli's Gluten Free Kitchen

Here is an easy, spicy soup recipe that will hopefully leave you some leftovers. This could be made on the stovetop- but I elected to make it in the crockpot. I froze the leftovers for future lunches.

GF Mexican Gumbo

1 bag pinto beans, soaked overnight according to package directions then drained
1 smoked sausage (like Hilshire Beef Smoked Sausage), sliced into 1/4 inch slices
3 garlic cloves, minced or pressed
1 onion, diced
1 Serrano pepper, thinly sliced
2 jalapeño peppers, thinly sliced
2 cans Swanson chicken broth
4 cups water
1 tsp salt
1/2 tsp cumin

4 cups white rice, fully cooked and hot

Place all ingredients (except the rice) in a large crockpot and cook on low for 8 hours.

To serve, add a large scoop of rice in the bowl first, then ladle soup on top. Sprinkle with shredded cheddar cheese and have Fritos on the side.