Roasted Pepper and Black Bean Soup (Vegan)

Roasted Pepper and Black Bean Soup

This is such an easy soup to make and start to finish can be completed in about 20 minutes. I developed this recipe when one of my friends told me about a black bean soup she had in Denver. What makes this soup is the roasted green peppers and toppings you put on the soup. If you’re feelings extra creative homemade tortilla strips add a nice crunch and Queso Fresco cheese is delicious on top if you don’t have vegan dietary restrictions.

Ingredients:

2-3 TS olive oil for sautéing

4 cloves of garlic peeled and chopped

1 TS salt

1/5 tsp cumin

1 yellow onion finely chopped

2 whole green peppers or Poblano peppers if they are in season

4 cans of black beans

1 quart of vegetable broth

Avocado

Chopped red onion

Lime wedges

Place the green peppers over an open flame on your stove, turn and roast them until they are soft and black. Let them cool and in a large soup pot sauté onions, garlic. Add cumin and salt. Once the pepper has cooled rub off some of the burnt skin around the pepper. Dice into small pieces and add to the pot. Sauté for a few minutes and add vegetable broth and beans, bring to a boil and remove half the soup and add to a blender and blend, return the blended soup to the soup pot and incorporate. Salt soup if necessary. Squeeze fresh lime over the bowl of soup and top with cilantro, red onion, and avocado!