Black Bean Soup with Roasted Red Pepper Recipe

Name: Black Bean Soup with Roasted Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 1 medium-sized onion, chopped (about 1 1/2 cups); 2 tsp. whole cumin seeds; 1 lb. dried black beans, picked over and rinsed (2 1/2 cups); 2 large cloves garlic, peeled; 1 1/4 tsp. salt; 2 large red bell peppers, halved and seeded; 1 tsp. Dijon mustard; ⅓ cup chopped cilantro; 2 Tbs. fresh lime juice; 1 to 2 jalapenos, seeded and diced; Zest of 1 orange

Servings: persons

2 Tbs. olive oil
1 medium-sized onion, chopped (about 1 1/2 cups)
2 tsp. whole cumin seeds
1 lb. dried black beans, picked over and rinsed (2 1/2 cups)
2 large cloves garlic, peeled
1 1/4 tsp. salt
2 large red bell peppers, halved and seeded
1 tsp. Dijon mustard
⅓ cup chopped cilantro
2 Tbs. fresh lime juice
1 to 2 jalapenos, seeded and diced
Zest of 1 orange

1
Heat 1 Tbs.
2
oil in 6-qt.
3
pressure cooker over medium-high heat.
4
Add onion and cumin, and saute 3 minutes, or until onion softens.
5
Add 7 cups water, beans, garlic and 1 tsp.
6
salt.
7
Lock pressure cooker lid in place.
8
Bring to high pressure.
9
Reduce heat, and cook at high pressure 25 minutes.
10
Remove from heat, and allow pressure to come down naturally before removing lid.
11
(If beans are not tender, cover, and simmer over medium-low heat until fully cooked.)
12
Meanwhile, preheat oven to broil.
13
Roast bell pepper halves skin side up on baking sheet 15 minutes, or until skin is charred.
14
Wrap in wet paper towels until cool enough to handle.
15
Rub off skins.
16
Coarsely chop one pepper, and puree it with mustard, remaining 1 Tbs.
17
oil and 1/4 tsp.
18
salt in mini-chopper or blender.
19
Cut remaining pepper into 1/2-inch dice.
20
Stir diced red pepper, cilantro, lime juice, jalapenos and orange zest into soup.
21
Ladle into bowls.
22
Spoon 1 Tbs.
23
red pepper puree in center, and swirl.
24
Serve immediately.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 Tbs. olive oil, 1 medium-sized onion, chopped (about 1 1/2 cups), 2 tsp. whole cumin seeds, 1 lb. dried black beans, picked over and rinsed (2 1/2 cups), and more.

Yes, Black Bean Soup with Roasted Red Pepper 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.

Black Bean Soup with Roasted Red Pepper

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