The Recipes

Black Bean and Roasted Red Pepper Soup

When I was in Sedona last fall, there was a fantastic little restaurant that had a ton of great, healthy salads and soups.  his is the kind of food that's healthy, but sure as heck doesn't taste like it!  What did I do today?  You know it.  Made my own!

I also took the time to soak and cook dried beans, so we'll use some of them on Thursday.  So make a bigger batch than you need, or go with a can of black beans.  You can always use them on salads or make a great breakfast dish this weekend.

Black Bean and Roasted Red Pepper Soup

Serves: 1     Time: 25 minutes (plus bean cooking)      Difficulty: Don't let the blender scare you!


- 1/3 c. black beans

- 1 small red bell pepper

- 1 leek, white parts sliced and thoroughly rinsed

- 1 c. vegetable stock

- salt, pepper, oil

- any herb you have on hand, chopped for garnish


Preheat your boiler. Leaving the door ajar, roast the pepper, turning it frequently as each side chars.  You can also do this if you have a fantastic range.

Put the pepper in a bowl and cover it with plastic wrap.  Once it is cool enough to handle, remove most of the skin, stem, and ribs.  Roughly chop the pepper.

Heat 1 T. of oil in a pot.  Add the leek and garlic, season with salt, and let them soften for 2-3 minutes.  

Add in the beans and stir to combine, then add in the stock.  Season again with salt and pepper and let the soup simmer for 20 minutes.

Use a handheld or counter top blender to puree the soup.  Return it to the heat and warm through, then ladle into a bowl and top with the chopped herbs.