Roasted Bell & Anaheim Pepper Black Bean Soup

2 tbsp olive oil (divided)
1 large yellow bell pepper
1 large green bell pepper
1 large orange bell pepper
2 Anaheim Chiles
1/2 sweet yellow onion, chopped
2 carrots, diced
3-4 garlic cloves, minced
1 1/2 tsp dried cumin
1 tsp dried oregano
Sea salt and freshly cracked pepper, to tasted
4 cups of vegetable or chicken broth
3 15 oz cans of black beans, drained and rinsed
1 15 oz can of diced tomatoes, drained
2 tbsp fresh cilantro, chopped

feel free to top with green onions, baked tortilla strips, chips, cheese, sour cream, etc.

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.