Sunday, April 7, 2013

Recipe: Roasted Red Pepper & Black Bean Soup (Gluten Free & Vegan)

I love the combination of peppers and black beans, and this soup has a great flavour that is a step above the most basic black bean soup recipes.  The roasted red peppers add that special something, and this soup can be dressed up so many different ways.  Add some hot chili peppers for extra flavour, or some sharp cheddar or a dollop of sour cream if you're not avoiding dairy to add some extra kick.

Ingredients

1 19 oz. (540ml) jar roasted red peppers, buy pre-sliced if you can. Buy the closest equivalent size if you can't find the exact one.
1 19 oz. (540ml) can black beans.  You won't be draining them, so organic is best.
1 box vegetable broth, approx. 4 cups (I use Campbell's gluten free)
1 onion, diced
2 cloves garlic, minced
Salt & Pepper to taste
Olive Oil
1 jalapeño, diced, optional

Directions

1- In a soup pot, heat approx. 2 tablespoons olive oil over medium heat.  Add onions, garlic and sliced red peppers, cooking until onion is translucent.  If using jalapeño, add it now.

2- Add broth, and blend with a hand blender or in a blender until mostly smooth. 

3- Pour in black beans and stir to incorporate.  Bring to a boil and then lower to a simmer, cooking approx. 15-20 minutes to allow the beans to break down some more.

4- Season with salt & pepper.  If desired, stir in some chopped cilantro, or add some grated cheddar when serving.  Add a dollop of sour cream or some crushed tortilla chips. 

Serve & enjoy!

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