Zesty Black Bean & Roasted Pepper Soup

Name: Zesty Black Bean & Roasted Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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This Zesty Black Bean & Roasted Pepper Soup is a vibrant, flavor-packed dish perfect for those chilly nights when you crave something warm and nourishing. With roasted peppers adding depth and a squeeze of lime for some zing, it’s a hearty soup that’s anything but ordinary.

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Ingredients for Zesty Black Bean & Roasted Pepper Soup

Olive oil starts off as our cooking base, providing a subtle flavor and helping to sauté the veggies. Red and green bell peppers add a sweet, smoky depth after roasting, which really elevates the soup. Onion and garlic are the aromatics that form the flavor foundation. Black beans bring a creamy texture and protein, making the soup filling. Diced tomatoes add a bit of acidity and brightness. Vegetable broth serves as the backbone of the soup, bringing everything together. The spices — cumin, smoked paprika, and chili powder — infuse the soup with warmth and a hint of heat. Lime juice adds a fresh, zesty finish, while cilantro offers a burst of herbal freshness.

Tips & Tricks

Roast your bell peppers ahead of time and store them in the fridge for up to three days.
If you prefer a smoother texture, use an immersion blender to blend half of the soup.
Add a pinch of cayenne if you like extra heat.

Serving Suggestions

This soup is delightful with a side of crusty bread for soaking up all the flavorful broth. It pairs beautifully with a simple green salad for a complete meal. Top it with avocado slices or a dollop of vegan sour cream for extra richness.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?: Yes, you can use about 2 cups of chopped fresh tomatoes. Just be sure to simmer a bit longer to break down the tomatoes.
Can I freeze this soup?: Absolutely! This soup freezes well for up to three months. Just let it cool completely before transferring to airtight containers.

Zesty Black Bean & Roasted Pepper Soup Recipe Walkthrough

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, toss in the chopped onion and minced garlic. Sauté them gently until the onion turns translucent and the garlic releases its fragrance.

Add the roasted red and green bell peppers next, giving them a good stir. Let them mingle with the onions and garlic for about two minutes to get acquainted.

Now, it's time to add the black beans and diced tomatoes. Pour in the vegetable broth, and then sprinkle in the cumin, smoked paprika, and chili powder. Stir everything well to ensure the spices are evenly distributed.

Bring the soup to a boil, then reduce the heat to a gentle simmer. Allow it to cook for 20 minutes, stirring occasionally to prevent any sticking. This is when all the flavors really come together.

Once your soup has simmered, take it off the heat. Stir in the lime juice and chopped cilantro. Taste and season with salt and pepper as needed. Your soup is now ready to serve!

Why You'll Love This Recipe

Packed with flavor from roasted peppers and spices.
Easy to make with pantry staples.
Vegan and gluten-free, making it suitable for various diets.
Ready in about 30 minutes, perfect for a weeknight dinner.

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

Step-by-step 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.

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