Southwestern Red Pepper Soup Recipe

Name: Southwestern Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons roasted cumin; 4 dried red chili peppers; 2 star anise; 4 teaspoons paprika; 4 tablespoons butter; 1 ½ tablespoons cumin seeds; 6 garlic cloves, crushed; 1 red onion, diced; 2 celery ribs, chopped; 2 red peppers, chopped; 2 cups mushrooms, chopped; 1 tablespoon salt; 4 cups vegetable broth; 2 cups water; 2 yams, diced; 1 (15 ounce) can black beans, drained and washed; hot sauce

Servings: persons

3 tablespoons roasted cumin
4 dried red chili peppers
2 star anise
4 teaspoons paprika
4 tablespoons butter
1 ½ tablespoons cumin seeds
6 garlic cloves, crushed
1 red onion, diced
2 celery ribs, chopped
2 red peppers, chopped
2 cups mushrooms, chopped
1 tablespoon salt
4 cups vegetable broth
2 cups water
2 yams, diced
1 (15 ounce) can black beans, drained and washed
hot sauce

1
Mix the 3 tbsp roasted cumin, red chili peppers, star anise and paprika.
2
Using a coffee or spice grinder, grind the spices and set aside.
3
Heat butter over medium heat.
4
Add the 1.5 tbsp cumin seeds and stir for about 30 seconds.
5
Add the garlic, stir for 30 seconds, then add the onion and celery, and stir for about 2 minutes.
6
Add the red peppers, mushrooms and salt.
7
Stir and let sit for 7-10 minutes, or until vegetables are soft.
8
Add the spice mixture and stir well.
9
Add the vegetable broth and water, followed by the yams and black beans.
10
Bring to a boil then reduce to a simmer.
11
Let sit for 20-30 minutes, or until you can break the yams easily with a spoon.
12
Using an immersion blender, blend until the soup is creamy.
13
Taste and reseason if necessary, and add about 2 tbsp of hot sauce.
14
Cholula is particularly good for this soup.
15
Stir or blend, and soup is ready to serve.

540

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 17 ingredients. The key ingredients include: 3 tablespoons roasted cumin, 4 dried red chili peppers, 2 star anise, 4 teaspoons paprika, and more.

Yes, Southwestern 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!

Southwestern Red Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions