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
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
Using a hand held blender pulverize the soup to a creamy texture.
Serve with warm bread