This is the Best of both worlds…Chilli meets Soup! 🙌

There is something magical about roasting red peppers in my opinion! They make the most amazing base for a soup, plus roasting and stuffing peppers is another huge favorite over here! Check out one of those recipes here!

Peppers have always been a BIG love of mine. My favorite pizza had fresh roasted peppers, the best part of fajitas for me is always the peppers & finally peppers first on the crudite plate ALWAYS. 

So starting a soup with roasted red peppers 🌶 = WINNING! 💯

We also used a cubanelle chile in this soup which is a mild chile pepper and can be subbed for a spicier one or just another pepper if you’re not a spice fan! However, we loved the extra kick it gave our soup! 

Beans, Beans, Beans…let’s talk Bean’s. 

I was definitely a latecomer in life when it came to Beans. My mum LOVED Beans, beans on toast, loads of kidney beans in the chili…and so on! I would always eat them but always first off the plate! Now, it’s a whole different story! I love them, Allen loves them, we add them into a bunch of stuff just because we like them so much! In this soup we ended up adding another two types of bean in the end and we LOVE the outcome. 

This mix of flavors in this red pepper & black bean soup are so cozy and so delicious. Plus, the whole soup is packed with protein and antioxidant benefits. It’s completely Vegan, dairy free & Gluten Free, a perfectly filling lunch or dinner for most dietary restrictions! Which will hopefully keep everyone happy at your table! 

We hope you try and love this soup as much as we do! These quantities lasted us 3 meals and we loved every single one of them! 💚

Roasted Red Pepper & Black Bean Soup

2018-02-20 17:55:32

Serves 6

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 4 Red Peppers
2. 1 cubanelle chile (or any other mild/medium chile pepper)
3. 2 Onions diced
4. 4 Garlic Cloves crushed
5. 2 x 4.15 oz. cans of fire roasted crushed tomatoes (regular crushed works well too!)
6. 8 cups veggie broth
7. 2 x 4.15 oz. cans of black beans
8. 1 x 4.15 oz. can fava beans
9. 1 x 4.15 oz. can kidney beans
10. 1 tbsp. balsamic vinegar
11. salt & pepper to taste.

Instructions

1. Pre-heat your oven to 500 F (the highest your oven will go)
2. Cut your peppers and chile in half and de-seed.
3. Place on a baking sheet with a tiny bit of olive oil and salt and bake for 12 minutes.
4. The skins should be charred when you remove them from the oven.
5. Allow them to sit covered in cling film for about 10 minutes while you continue with the rest!
6. Saute your onion & garlic in a little olive or coconut oil on a gentle heat until soft and translucent.
7. Remove cling film from your peppers and roughly peel the majority of the skin off the peppers, don't worry if some is left behind! Roughly dice the peppers and chile
8. Add into your blender, your crushed tomatoes, one tbsp. balsamic vinegar, onion & garlic mixture plus your peeled and diced peppers & chile.
9. Once this mixture is pureed, add it back into your pot with the broth and bring to a boil.
10. Allow this to simmer for about 10 minutes until it starts to thicken.
11. Drain and rinse your beans and add them into the pot now - gently heat for a further 5 minutes.
12. Taste and season with salt & pepper and serve!

Notes

1. You can sub all beans for black beans or vice versa!

By IVgreenhouse

IVGreenhouse - Exploring Food https://www.ivgreenhouse.com/

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