Name: Red Pepper and Black Bean Soup
Prep time: 5 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 whole sweet red peppers; 1 tbsp olive oil; 1 whole white onion (chopped); 1 whole Garlic clove (minced); 2 cups cooked black beans; 3 cups rich vegetable stock; 1 bunch cilantro (coarsely chopped); 2 tsp cumin

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Red Pepper and Black Bean Soup

3 from 1 vote

Prep Time 5

Cook Time 50

Total Time 1

Course Legumes, Main Dishes, Soups and Stews, Stews

Cuisine Central America, Latin America

Servings

Calories 238 kcal

Nutrition

Calories: 238 kcalCarbohydrates: 33 gProtein: 22 gFat: 12 gSaturated Fat: 8 gCholesterol: 2 mgSodium: 1196 mgFiber: 13 gSugar: 8 gVitamin A: 37.975 IUCalcium: 65 mgIron: 9 mg

Ingredients

2 whole sweet red peppers
1 tbsp olive oil
1 whole white onion chopped
1 whole Garlic clove minced
2 cups cooked black beans
3 cups rich vegetable stock
1 bunch cilantro coarsely chopped
2 tsp cumin

Instructions

Preheat oven to 400 degrees.
To roast the red peppers, place them on a baking sheet in a 400°F oven for 30 minutes, turning several times until evenly charred on all sides. Wrap the peppers in a damp towel to cool; then peel off the charred skin, remove the stems and seeds, and cut into 1/2 - inch strips.
Heat the oil in a large saucepan. Add the onions and garlic, and sauté over medium heat until the onions are translucent.Add the beans and stock, and simmer for 10 minutes. Add the cilantro, cumin and red peppers. Simmer 5 more minutes, and serve with basmati rice and a side dish of leafy green vegetables.

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Keyword American Indian, Curacao, Latin American, Mexico, North American, South, Southwest, Vegetables

Red Pepper and Black Bean Soup

Nutrition

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Instructions

Ingredients