Black Bean And Roasted Red Pepper Soup Recipe

Name: Black Bean And Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 bay leaves; 3 cups dried black beans, sorted and rinsed; 9 cups water, filtered; sea salt; 2 tablespoons extra virgin olive oil; 1 red onion, Diced; 6 slices fresh ginger, finely minced; 4 garlic cloves, finely minced; 2 jalapeno peppers, seeded and minced or 2 serrano peppers; 2 (14 1/2 ounce) cans diced tomatoes; 3 red bell peppers; 32 ounces low sodium vegetable broth (or no sodium); 1/4 cup flat leaf parsley, finely minced

Servings: persons

2 -3 bay leaves
3 cups dried black beans, sorted and rinsed
9 cups water, filtered
sea salt
2 tablespoons extra virgin olive oil
1 red onion, Diced
6 slices fresh ginger, finely minced
4 garlic cloves, finely minced
2 jalapeno peppers, seeded and minced or 2 serrano peppers
2 (14 1/2 ounce) cans diced tomatoes
3 red bell peppers
32 ounces low sodium vegetable broth (or no sodium)
1/4 cup flat leaf parsley, finely minced

1
Place Bay Leaf, Beans and Water in a heavy pot and bring to a boil over medium heat, and boil, uncovered, 10 minutes. Reduce heat, cover, and simmer until beans are tender, about 1 1/2 to 2 hours. Season with salt to taste and simmer about 10 minutes longer.
2
*Lightly oil the skins of the Red Peppers. Place whole peppers over an open gas flame until the outer skin is charred black. Transfer to a paper sack, seal tightly and allow to steam about 10 minutes. Gently rub charred skin from peppers, removing all charred skin. Cut in half and remove seeds. Dice peppers.
3
Heal oil in skillet over medium heat. Add onion, ginger, garlic and chiles and cook, stirring, until softened, about 3 minutes. Stir in tomatoes and a light seasoning of salt. Simmer until tomatoes are heated through. Toss in roasted Red Peppers.
4
When beans are completely cooked, discard bay leaves, add in the Vegetable broth, bring to a boil for a couple minutes, reduce heat to a simmer, for about 5 minutes. Stir in vegetables and simmer another minute or two. Add parsley and serve.
5
*If you don't have a gas stove, oil the peppers, cut in half lengthwise, lay them cut side down on a baking sheet, seeds intact. Place them under a hot broiler until the skins are charred. (then steam in bag and peel).
6
Freeze any left overs in individual serving size containers for quick and easy meals.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 -3 bay leaves, 3 cups dried black beans, sorted and rinsed, 9 cups water, filtered, sea salt, and more.

Yes, Black Bean And Roasted Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean And Roasted Red Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions