"A delicious VEGAN soup, flavored with ginger and spices. You don't have to be Vegan to enjoy this soup!"
dried black beans, sorted and rinsed
extra virgin olive oil
red onion, Diced
fresh ginger, finely minced
garlic cloves, finely minced
2 jalapeno peppers, seeded and minced or 2
2 (14 1/2 ounce) cans
red bell peppers
low sodium vegetable broth
( or no sodium)
flat leaf parsley, finely minced
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.
*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.
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.
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.
*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).
Freeze any left overs in individual serving size containers for quick and easy meals.
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Black Bean and Roasted Red Pepper Soup (cont.)