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One of the unexpected gifts of going gluten-free - at least for me - has been discovering foods I never would have eaten before my celiac diagnosis. So much of the world's cuisine does not rely on wheat, rye, and barley - and most of the world does not eat processed foods with the avidity we do in the United States. Thank goodness.
Karina, at Gluten-Free Goddess, has just posted a recipe for African Bean and Sweet Potato Soup, that looks temptingly good. It's still cold in most of the world, and we could all use a hearty warm-up like this one. Why not warm up with African tastes?
That Campbell's Chicken and Stars soup I used to heat up from a can as a kid could never compare to this one.
