Roasted Bell & Anaheim Pepper Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 tbsp olive oil (divided)1 large yellow bell pepper1 large green bell pepper1 large orange bell pepper2 Anaheim Chiles1/2 sweet yellow onion, chopped2 carrots, diced3-4 garlic cloves, minced1 1/2 tsp dried cumin1 tsp dried oreganoSea salt and freshly cracked pepper, to tasted4 cups of vegetable or chicken broth3 15 oz cans of black beans, drained and rinsed1 15 oz can of diced tomatoes, drained2 tbsp fresh cilantro, chopped
Preheat the oven to broil. Cut the Anaheim chiles and bell peppers down the middle and clean out the veins, seeds and stems. Lay out on a baking tray coated with tinfoil and sprayed with olive oil cooking spray. Broil for 2-3 minutes until the skin is blistered and blackened. Place the chiles and peppers into a large zip lock bag and seal. Let the peppers sit in the bag for 10 minutes then carefully peel the blackened skin off. Chop the peppers and chiles then set aside.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook for 5-7 minutes; season with cumin, oregano, sea salt and pepper, to taste. Add the garlic and cook, stirring constantly, for 60 seconds. Add broth, black beans, drained diced tomatoes, chopped chiles and peppers, 2 tablespoons of cilantro, stir then simmer, partially covered for 30 minutes. Mix some of the soup with an immersion blender. Taste soup and re-season if needed.
adapted from www.fortheloveofcooking.net
Serving Size: makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LADYPHIFE.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook for 5-7 minutes; season with cumin, oregano, sea salt and pepper, to taste. Add the garlic and cook, stirring constantly, for 60 seconds. Add broth, black beans, drained diced tomatoes, chopped chiles and peppers, 2 tablespoons of cilantro, stir then simmer, partially covered for 30 minutes. Mix some of the soup with an immersion blender. Taste soup and re-season if needed.
adapted from www.fortheloveofcooking.net
Serving Size: makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LADYPHIFE.
Nutritional Info Amount Per Serving
- Calories: 164.7
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 421.3 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 8.6 g
- Protein: 8.5 g
Member Reviews