Zesty Black Bean & Roasted Pepper Soup
Zesty Black Bean & Roasted Pepper Soup is a vibrant and hearty Mexican-inspired dish that combines the rich flavors of roasted peppers with the earthiness of black beans. It’s a perfect blend of spices and textures that will warm your soul.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 large red bell pepper, roasted and diced
1 large green bell pepper, roasted and diced
1 small onion, chopped
3 cloves garlic, minced
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Instructions
1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sauté until the onion is translucent.
2. Stir in the roasted red and green bell peppers, cooking for another 2 minutes.
3. Add the black beans, diced tomatoes, and vegetable broth to the pot. Stir in cumin, smoked paprika, and chili powder.
4. Bring the soup to a boil, then reduce heat to a simmer. Cook for 20 minutes, stirring occasionally.
5. Remove from heat and add lime juice and cilantro. Season with salt and pepper to taste.
6. Serve hot, garnished with additional cilantro if desired.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a pot over medium heat until warm, or microwave in a microwave-safe bowl until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
