Red Pepper and Black Bean Soup
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.