Black Bean & Roasted Red Pepper Soup

Black Bean & Roasted Red Pepper Soup

I appear to be on a soup kick recently. This may be due to the fact that I haven’t really been grocery shopping in two weeks and I’ve been having to dig deeply into the pantry. So deep, in fact, that the pantry is actually starting to look a little bare. It hasn’t been this bare since the week we moved in. But, I’m not knocking pantry meals. They’re usually quick, inexpensive and surprisingly delicious.

This morning I found myself in need of lunch. I take lunch pretty seriously, and have some requirements for my mid-day meal. It needs to be filling, nutritious, easy to eat at a desk (or meeting, or standing) and must be tasty. So I grabbed a couple cans of black beans, a huge jar of roasted red peppers, fire-roasted tomatoes and bulgur. Into the pot for 30 minutes with some garlic and spices and out came a surprisingly delicious soup. I actually wanted to eat some for breakfast, but held out.

Black beans and roasted red peppers compliment each other perfectly. A little cumin, cayenne, sweet paprika and sherry vinegar make this soup a little spicy, a little tangy, a little earthy. It just goes to show that you’ll always have a great tasting and healthy meal on hand if your pantry is well stocked.

On a side note, I promise this will be the last bean/soup recipe for a little while. I’ll post a fun one on Friday so stay tuned!

Other pantry meals:
Quinoa & Red Lentils
Sausage Bean & Barley Soup
Three Bean Vegetarian Chili
Green Rice & Beans
Sausage & Red Lentil Soup
Tomato Almond Soup
Double Curry Lentils

Black Bean & Roasted Red Pepper Soup
I use an immersion blender to puree the soup a bit when it’s done. If you don’t have one, or don’t want to use your standard blender or food processor, just chop the roasted red pepper before you start. The texture will be more like a chunky chili, but the flavors will be just as good.

2 15 oz. cans black beans, drained and rinsed
1 24 oz. jar roasted red peppers
1 28 oz. can Diced Fire-Roasted Tomatoes
1 cup bulgur wheat
4 cloves garlic
1 cup chicken stock
1 tsp. oregano
1 tsp. salt
1 tbsp. sweet paprika
1 tbsp. sherry vinegar
big pinch cayenne pepper
good olive oil for drizzling
chopped spinach for garnish (optional)

Set a pot over medium heat and add all of the ingredients except for the vinegar, olive oil and spinach. When the liquid starts to bubble, reduce the heat to low, cover and let simmer for 30 minutes.

If you’re using an immersion blender, pulse the soup until there aren’t any large chunks of tomato or red pepper. Stir in the vinegar, then taste and adjust the seasoning as needed.

Serve with a good drizzle of olive oil and a small handful of chopped spinach.

Makes 6 servings.

15 Comments

  1. Well I don’t usually have canned roasted veggies around, I will have to either buy some or make some more fresh, because this meal looks fantastic. I’m trying to make more and more non-cream based soups, so your inspiration is appreciated!

  2. That is a very hearty soup indeed! That is a meal in itself and would keep you going for most of the day I reckon! I agree that it is amazing how many meals you can find in the pantry when you have to actually think on your feet!

  3. I live with my BF “Big Bear” (who is really the famous David Wyers). Unfortunately he is 56 years old, weighs 437 pounds, and has diabetes.

    Do you think that this dish would be okay for him?

    Because he is in Atlanta this week trying to get a job, but when he comes back home to the trailer park here in Clearwater, Florida, I would realy like to make him a special meal.

    Unfortunately, my friends over on SeriousEats were not very helpful in advising me how to feed “Big Bear”, when I posted today.

    Louise,
    “therealchiffonade”
    Senior Adviser on SeriousEats website

  4. My wife (Dr. E.) and I are soup aficionados.

    Your Black Bean & Roasted Red Pepper Soup sounds superb.

    We will be adding it to our menu.

    Thank you for sharing.

  5. Thanks everyone :)

    Chiff – I think this dish would actually be perfect for someone who’s Diabetic. Beans, peppers and tomatoes are low in sugars and the bulgur has a low glycemic index, which doesn’t cause the blood sugar spikes that most carbs cause. You can serve it with some whole grain crackers or a nice green salad. Hope that helps, and have fun this weekend!

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  7. I’m afraid this soup contained far too much roughage for my husband’s aging digestive system.

    Although we both thought the soup was interesting as well as delicious, suffice to say that Chuck will NOT be having it again.

    I will though, since I froze the uneaten portion in single size cups to take with me to work (I’m a busy RN).

    THANKS,

    Liz

  8. This sounds divine. Looking forward to trying it out!

  9. I put a bit of a twist to this one and ended up with a fine soup. I left you a mention at http://waidesworld.livejournal.com/72782.html

  10. Waide – awesome!

  11. Yum! Mine turned out more like a stew b/c I simmered at a temperature a little too high. I’ll never get used to using an electric stove!

    I accidentally added the sherry vinegar with the rest of the ingredients and it smelled a little too tangy, so I added two packets of Sugar in the Raw and a bit more salt to cut the schwang. I won’t do that again, but it turned out really tasty.

    Also, I forgot until too late that I was out of bulgur wheat, so I subbed well-rinsed quinoa.

    I hate to be one who says, “great recipe — I changed this and that and subbed that for this and this for that and also did this and that instead…” I’ll pay more attention next time and will follow the recipe as written.

    Nonetheless, it worked out well and is very tasty (despite my worst efforts).

    Thanks, Mel!

    JZ

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  14. Great posting, I bookmarked your site so I can visit again in the near future, All the Best

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