Roasted Red Pepper and Black Bean Soup
Ready In: 20 mins
Serves: 4
Ingredients
- 16 ounces vegetable stock (low sodium)
- 16 ounces black beans (low sodium)
- 16 ounces diced tomatoes
- 10 ounces roasted red peppers
- 2 garlic cloves
- 1 tablespoon onion powder
- 1 tablespoon curry powder
- salt & pepper
Directions
- Drain and rinse black beans. Add beans, stock and diced tomatos (undrained) to pot.
- Add roasted red peppers to pot (with or without the juice in the jar).
- Rough chop garlic and add to pot along with onion, curry powder, salt and pepper.
- Simmer for 15 to 20 minutes.
- Use stick blender or regular blender to puree soup.
- ** I like it spicy so I add a few dashes of tabassco sauce to mine **.
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