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    You are in: Home / Recipes / Black Bean and Roasted Red Pepper Soup Recipe
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    Black Bean and Roasted Red Pepper Soup

    Black Bean and Roasted Red Pepper Soup. Photo by Melinda #2

    1/1 Photo of Black Bean and Roasted Red Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    Melinda #2's Note:

    A delicious VEGAN soup, flavored with ginger and spices. You don't have to be Vegan to enjoy this soup!

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    Units: US | Metric


    1. 1
      Place Bay Leaf, Beans and Water in a heavy pot and bring to a boil over medium heat, and boil, uncovered, 10 minutes. Reduce heat, cover, and simmer until beans are tender, about 1 1/2 to 2 hours. Season with salt to taste and simmer about 10 minutes longer.
    2. 2
      *Lightly oil the skins of the Red Peppers. Place whole peppers over an open gas flame until the outer skin is charred black. Transfer to a paper sack, seal tightly and allow to steam about 10 minutes. Gently rub charred skin from peppers, removing all charred skin. Cut in half and remove seeds. Dice peppers.
    3. 3
      Heal oil in skillet over medium heat. Add onion, ginger, garlic and chiles and cook, stirring, until softened, about 3 minutes. Stir in tomatoes and a light seasoning of salt. Simmer until tomatoes are heated through. Toss in roasted Red Peppers.
    4. 4
      When beans are completely cooked, discard bay leaves, add in the Vegetable broth, bring to a boil for a couple minutes, reduce heat to a simmer, for about 5 minutes. Stir in vegetables and simmer another minute or two. Add parsley and serve.
    5. 5
      *If you don't have a gas stove, oil the peppers, cut in half lengthwise, lay them cut side down on a baking sheet, seeds intact. Place them under a hot broiler until the skins are charred. (then steam in bag and peel).
    6. 6
      Freeze any left overs in individual serving size containers for quick and easy meals.

    Ratings & Reviews:


    Nutritional Facts for Black Bean and Roasted Red Pepper Soup

    Serving Size: 1 (341 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 214.0
    Calories from Fat 28
    Total Fat 3.2 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 13.8 mg
    Total Carbohydrate 36.3 g
    Dietary Fiber 9.1 g
    Sugars 4.6 g
    Protein 11.6 g

    The following items or measurements are not included:

    low sodium vegetable broth

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