Header image  

Home of all things waide and what may follow



Roasted Red Pepper and Black Bean Soup


2 15 oz. cans black beans
5-6 medium sized red peppers
2 x 14 oz. can Diced Fire-Roasted Tomatoes
3 potatoes diced
1 cup chicken stock
1 tsp. oregano
1/2 tsp. salt
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
1 tbsp. sweet paprika
olive oil
1 onion, chopped fine
1 pint heavy whipping cream


Using the broiler, or a barbque grill, roast the red peppers until the skin blackens. Turn regularly to ensure all sides are evenly cooked. When they are ready, cover with foil and let cool for about 15 minutes.

In a frying pan, at medium heat, add olive oil and cook the onion until it's translucent. Add the rest of the ingredients, with the exception of the cream, to a large saucepan and set at medium heat.

Uncover the peppers and chop into 1/2" square pieces. Add to the saucepan and increase the heat to high until it boils. Reduce to a simmer. Add the cream and let simmer for 30 minutes.

Using a hand held blender pulverize the soup to a creamy texture.

Serve with warm bread


DW 11.23.08