Black Bean and Roasted Red Pepper Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 120.6
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 425.8 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 8.1 g

View full nutritional breakdown of Black Bean and Roasted Red Pepper Soup calories by ingredient

Number of Servings: 9


    Black beans, 1 can and 1 cup dry.
    2 Red peppers. 1 can of Rotel Diced Tomatoes and Green Chilies. 2 tsp of Olive Oil. 3 cans of Chicken Broth or Vegetable Broth. 1 cup chopped onion.


You'll want to start with the dry black beans, they take longer to cook, you can use canned beans if it's easier for you, but bagged beans don't have the sodium. Place 1 cup dry beans into a dutch oven or large pot with 6 cups of veggie or chicken broth. Simmer for about an hour. While this is simmering, brush two whole red peppers with 2 tsp of olive oil and bake for 30 mins, turning every ten in 400 degree oven. After they have cooled dice up, removing the seeds and ribs. Add to beans with 1 cup diced onion, 1 can of rotel, season with cumin, garlic powder and cayenne pepper, black pepper. To thicken soup, take one can of black beans and put into food processor, grind until smooth, then add to soup. After added, simmer an additional 20 mins. Serve with shredded cheddar cheese and fat free sour cream. Makes about 9 one cup servings.

Number of Servings: 9

Recipe submitted by SparkPeople user GERALDINE2009.