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!

INGREDIENTS:

- 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

DIRECTIONS:

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.