ROASTED RED BELL PEPPER SOUP
A delicious, creamy textured soup without the cream. The secret is in the beans! This soup is an all time favorite in my family. Serve hot or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress.
Provided by skaught
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
- In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
- Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 36 g, Cholesterol 3 mg, Fat 3.2 g, Fiber 8.3 g, Protein 11.6 g, SaturatedFat 0.4 g, Sodium 590.4 mg, Sugar 4.2 g
DOUBLE BEAN & ROASTED PEPPER CHILLI
This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 16
Steps:
- Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
- Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
- Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
- At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.
Nutrition Facts : Calories 327 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
ROASTED POBLANO AND BLACK BEAN SOUP
This is something I whipped up one night with cans I had in the pantry. Try different pepper/bean combinations. For instance, red pepper and great northern beans; poblanos and black eyed peas. It seems like a lot of steps, but time went quickly as I used prepared ingredients.
Provided by Michelle Minicucci
Categories Black Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to broil.
- Wash peppers and cut in half. Remove seeds and stems.
- Cut onion in half. Peel 1/2 onion in layers and place on sheet of aluminum foil with halves of peppers (skin side up).
- Spray with olive oil and broil until skins turn black and start to bubble. Remove peppers and onions with tongs and place in plastic bag.
- Let these steam in bag while you dice reserved onion and celery, then peel peppers. (I rub them between my hands while wearing rubber gloves).
- Heat olive oil on medium and add celery and diced onion. Saute until onions are translucent, approx 3-4 minutes.
- In the meantime, dice broiled onions and peppers - add to onion and celery mix.
- Drain can of beans into bowl and save 1/4 cup liquid from can. Rinse beans and add to vegetables in pot.
- Toss beans and veggies with oregano, garlic and cumin, heat for one minute.
- Add cans of tomatoes with juice. Simmer for 15 minutes.
- Remove 2 cups of vegetables from soup. Pour remainder of soup into food processor to cool slightly.
- Pour can of vegetable broth and saved bean liquid into soup pot. Heat on medium as you puree vegetables in food processor.
- Turn puree through food mill into broth and combine with reserved vegetables (food mill is not absolutely necessary, but gave it a really silky texture).
- Heat through, approx 5 minutes and serve warm. This is delicious on a bed of rice or whole grains.
Nutrition Facts : Calories 242.1, Fat 5.4, SaturatedFat 0.8, Sodium 522.9, Carbohydrate 42.5, Fiber 12.4, Sugar 11.6, Protein 10.8
CREAMY ROASTED RED PEPPER TOMATO SOUP
Steps:
- Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
- In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup (see photo).
- Transfer to blender or use immersion blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
- Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
- Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes, crispy baked chickpeas, nutritional yeast or Vegan Parmesan Cheese, and/or black pepper.
- Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 161 kcal, Carbohydrate 35.5 g, Protein 7.1 g, Fat 0.4 g, Sodium 715 mg, Fiber 8.8 g, Sugar 25 g
ROASTED RED PEPPER AND BLACK BEAN SOUP
I was looking for something light for dinner and opened up the pantry and came up with this. I'm posting to find out calories. I'm not sure if there is a similar recipe on here or not.
Provided by eatingrealfood
Categories Vegan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse black beans. Add beans, stock and diced tomatos (undrained) to pot.
- Add roasted red peppers to pot (with or without the juice in the jar).
- Rough chop garlic and add to pot along with onion, curry powder, salt and pepper.
- Simmer for 15 to 20 minutes.
- Use stick blender or regular blender to puree soup.
- ** I like it spicy so I add a few dashes of tabassco sauce to mine **.
BLACK BEAN AND TOMATO SOUP
This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.
Provided by judy2304
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
- Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g
ROASTED RED PEPPER & BLACK BEAN SOUP
This recipe is made with almost all things Trader Joe.
Provided by Connie Hain
Categories Bean Soups
Time 1h
Number Of Ingredients 8
Steps:
- 1. Brown and drain 1 pound of Trader Joe's ground beef and stir in the following ingredients while browning: Minced white onions Ground Chipotle Chile (I used Spice Island brand) Chili Powder Garlic Powder
- 2. Now add: Trader Joe's Organic Kidney Beans Trader Joe's Black Beans Trader Joe's Organic Tomato and Roasted Red Pepper Soup
- 3. Stir, Simmer and Serve! You can also change the flavor a bit, by adding a can of beer.
BLACK BEAN AND ROASTED TOMATO SOUP
Categories Soup/Stew Food Processor Bean Tomato Vegetable Roast Vegetarian Yogurt Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
- Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.
ROASTED RED PEPPER AND TOMATO SOUP RECIPE
Try our delicious roasted red pepper and tomato soup recipe, packed with flavour and so simple to make.
Provided by GoodtoKnow
Categories Dinner, Lunch, Starter
Time 2h
Yield Serves: 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C (400°F, gas mark 6). Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.
- Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins.
- Slice the ciabatta into four and brush with the remaining olive oil. Chop the basil (keeping a few leaves for garnish) and sprinkle over the bread. Season and lightly grill. Whizz the soup in a food processor then reheat. Garnish with basil leaves and black pepper and serve with the toasts.
Nutrition Facts : @context https
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BLACK BEAN AND ROASTED RED PEPPER SOUP - THE MESSY …
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Servings 8Estimated Reading Time 4 minsCategory SoupTotal Time 2 hrs 20 mins
- Heat the oil in a large, heavy pot over medium-high heat. Add onions and sauté 5 minutes or until the onion becomes soft. Add garlic and sauté 1 minute.
- Add the cumin, coriander, chili flaks (or chipotle), and salt. Stir and cook for a minute until fragrant. Add the stock, beans, roasted peppers, and tomatoes (including the juice). The next step depends on the type of beans you’re using and your chosen cooking method.
- Bring the soup to a boil. Reduce heat to a simmer, cover and cook, stirring occasionally for 30 minutes if using tinned beans. If using dried beans, cook for 2 hours, or until the beans are tender.
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Servings 8Estimated Reading Time 2 minsCategory Soup
- Heat the oil in a large, heavy pot over medium-high heat. Add onions and sauté 5 minutes or until the onion becomes soft. Add garlic and sauté 1 minute.
- Add the cumin, coriander, chili flakes (or chipotle), and salt. Stir and cook for a minute until fragrant. Add the stock, beans, roasted peppers, and tomatoes. The next step depends on the type of beans you’re using and your chosen cooking method.
- Bring the soup to a boil. Reduce heat to a simmer, cover and cook, stirring occasionally for 30 minutes if using tinned beans. If using dried beans, cook for 2 hours, or until the beans are tender.
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BLACK BEAN ENCHILADAS WITH ROASTED RED PEPPER SAUCE
From cookieandkate.com
4.2/5 (12)Total Time 45 minsCategory MainCalories 771 per serving
- Preheat the oven to 350 degrees Fahrenheit and oil a 13×7 or 13×9-inch baking pan. In a food processor or high-powered blender, combine all of the sauce ingredients. Blend until smooth. If you taste the sauce now, you may find by the raw onion flavor overpowering. Don’t worry, it will mellow out thanks to the lime and after spending time in the oven.
- In a medium skillet over medium heat, add the olive oil and chopped onion. Sauté for a few minutes, until the onion starts to turn translucent and starts lightly browning around the edges. Add the frozen spinach and corn and cook until warmed through and the juices have mostly evaporated. Add the black beans and green chiles and cook until warmed through. Remove from heat and pour in 1/2 cup enchilada sauce and feta cheese. Mix and add salt and pepper to taste.
- Gently warm the tortillas so they don’t break when you roll them. The easiest way to do this is to place them in a stack in the microwave under a damp paper towel and microwave for about 60 seconds. Leave the paper towel on top to keep them warm as you roll. Working one at a time, lump a scant 1/2 cup filling down the middle of each tortilla and roll snugly. Place it with the seam side down in your baking dish. Repeat with the remaining tortillas, placing each rolled enchilada snugly next to the other until you have used up all your tortillas.
- Pour the enchilada sauce down the middle of your row of enchiladas and give the pan some little shakes to help distribute it. Sprinkle the Jack cheese down the middle. Bake the enchiladas for 20 to 25 minutes, until the cheese is melted, the enchiladas are warmed through and the top of the tortillas are just crisp. Let the enchiladas cool for five minutes, during which you can pit, peel and dice the avocados. Combine them in a bowl with chopped cilantro and toss with a big squeeze of lime juice. Divide the enchiladas onto plates, top with a healthy amount of the avocado mix and serve.
ROASTED RED PEPPER & BORLOTTI BEAN SOUP | RECIPES ...
From moorlandseater.com
Servings 3Estimated Reading Time 5 minsCategory Soup, Starter, Light MealTotal Time 55 mins
- Add the prepared onion, carrot, celery and garlic to the pan, season with a little salt and pepper. Note: if you're using fresh instead of dried chilli, add it now.Sauté, stirring often, until the vegetables are starting to soften and brown (10-15 min).
- Add the chopped peppers, the drained beans, chilli flakes if using, smoked paprika and tomato puree. Stir until everything is well combined and cook for 1-2 minutes.
- Add the stock, Balsamic vinegar and the sugar if using. Stir, put on a lid and bring to the boil.Turn down the heat and simmer until the vegetables are very soft and tender (15-20 min).
SLOW COOKER CREAMY ROASTED RED PEPPER AND 15 BEAN SOUP ...
From 365daysofcrockpot.com
Servings 10Total Time 19 minsEstimated Reading Time 3 mins
- The night before, place the beans in a large bowl. Save the seasoning packet for later. Cover the beans completely with water and allow to soak for at least 8 hours.
- Drain and discard water from beans. Place beans in a large slow cooker. Add in 7 cups of water and salt and ham. Cover and cook on low for 8-10 hours, or until beans are soft and tender.
- Slice red peppers into strips and place on a foil lined cookie sheet in one layer. Place in a 425°F oven and let roast for 30 minutes. Combine roasted red pepper and heavy cream in a blender. Blend until pureed. It will be a nice, bright orange color.
- Pour contents of blender into the slow cooker. Stir. Add in the contents of the seasoning packet (saved from earlier), garlic powder and onion powder. Salt and pepper to taste (I used 1/2 tsp salt and 1/2 tsp black pepper).
ROASTED RED PEPPER & CHICKPEA SOUP - ITALIAN FOOD FOREVER
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- Add the roasted peppers, broth, one can of chickpeas, honey, roasted red pepper flakes (if using) salt and pepper.
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ROASTED RED PEPPER SOUP RECIPE - LOVE AND LEMONS
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4.7/5 (13)Category SoupServings 4Total Time 45 mins
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes.
- Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
- Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and 1/2 teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
- Add the simmered soup to a high-speed blender with the remaining 2 tablespoons olive oil and puree until smooth. Season with more salt and pepper, to taste. If you would like more punch, add a few more drops of balsamic, to taste. If you would like a little heat, add 1/2 teaspoon red pepper flakes.
VEGAN BLACK BEAN RED PEPPER SOUP - BLISSFUL BASIL
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5/5 (3)Category Soup, StewCuisine Gluten-Free, Grain-Free, VeganTotal Time 35 mins
- Heat the oil in a large stockpot over medium heat. Add the onion and red peppers and sauté for 5 minutes, or until the onion begins to soften.
- Next, add the garlic, cumin, paprika, salt, and cayenne. Decrease the heat to medium-low and sauté for 2 minutes, or until the spices are wafting a rich, toasted scent, stirring frequently.
- Stir in the black beans and vegetable broth. Increase the heat to medium-high and bring to a rolling boil. Reduce the heat to medium-low or as needed to maintain a steady gentle simmer until the beans are very tender, about 20 to 25 minutes.
- Turn off the heat and transfer about 3 cups to a high-speed blender. Securely fasten the blender lid and place your hand and a kitchen towel on top to ensure the top stays in place. Carefully blend until smooth.
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From budgetbytes.com
4.9/5 (10)Total Time 1 hr 15 minsCategory Dinner, Lunch, SoupCalories 195 per serving
- Preheat the oven to 400 degrees. Rinse the vegetables (tomatoes, onion, garlic, bell pepper, poblano, jalapeno) and cut into large chunks. Place vegetables on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables to coat. Roast the vegetables in the oven for about 45 minutes or until the skins are bubbled up and brown (see photos below).
- Remove the vegetables from the oven. Let them cool enough to handle then remove the skin and seeds from the poblanos and bell peppers. Place all of the roasted vegetables, any juice from the baking sheet and a handful of cilantro into a food processor or blender. Process until you have a fairly smooth, salsa-like consistency.
- Combine the pureed vegetables and the cooked beans in a large pot. Add 1 Tbsp of bouillion (vegetable or chicken) and 3 cups of water. Add the juice from one lime, cumin and salt to taste (I added 1 tsp of salt). Heat the mixture through (about 10-15 minutes).
- Transfer about 2/3 of the soup to the food processor or blender and process again until smooth. Add it back to the pot and stir it into the larger chunks that were left behind. Give the soup a final taste and adjust the seasoning as needed (salt, pepper, hot sauce, cumin, cayenne, whatever you like).
ROASTED RED PEPPER AND PEAR SOUP | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine CanadianCategory Dinner,Lunch,AppetizersServings 8Total Time 1 hr 30 mins
- Set oven rack so it’s 6 inches from broiler; preheat broiler to high. Line a baking sheet with aluminum foil.
- Put pepper halves skin-side up on prepared baking sheet (line with aluminum foil if desired); broil until skins completely blacken, rotating baking sheet a few times so peppers broil evenly, 10 to 15 minutes depending on strength of broiler. Immediately transfer pepper halves to a large bowl and cover tightly with plastic wrap to trap in steam (steam will help loosen the skins); let peppers sit until cool enough to handle, 10-15 minutes. Hold a pepper half in your hand under running water; rub off and discard charred skin with your fingers. Repeat with remaining peppers and then roughly chop peeled peppers; set aside.
- Meanwhile, in a large pot over medium heat, melt butter. Add onion, garlic, carrots and thyme; sprinkle with a generous pinch salt and a few grinds black pepper. Cook, stirring a few times, until vegetables are softened but haven’t taken on any color, about 15 minutes.
- Add roasted peppers, potato and pears to pot; season with salt and pepper. Pour in broth; increase heat to high and bring to a boil. Reduce heat to low; simmer until potatoes can be easily pierced with tip of a paring knife, 15 to 20 minutes.
ROASTED RED PEPPER TORTILLA SOUP - COOKIE AND KATE
From cookieandkate.com
5/5 (28)Total Time 1 hr 10 minsCategory SoupCalories 281 per serving
- Roast the peppers: Preheat oven to 450 degrees Fahrenheit with racks in the upper third and lower third of the oven. Arrange your halved peppers, cut side down, in a single layer on a large, rimmed baking sheet (use two sheets if necessary). Place the whole cloves of garlic in between the peppers. Roast on the upper rack (and lower rack, if you’re using two baking sheets) until peppers are blackened across the top, around 20 minutes.
- Steam and peel the peppers: Once the peppers are deeply blackened, remove them from the oven and use kitchen tongs to transfer the peppers to a medium-sized bowl and cover (or transfer them to a plastic bag and seal). Let the peppers steam for at least 10 minutes. Remove the cover and let them cool until they are manageable. Use your fingers to peel off the charred top layer of skin and discard (you may want to wear kitchen gloves for this). Peel the skin off the garlic, too.
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- Cook the soup: Add the tomato paste, cumin, paprika, salt and optional cayenne pepper and cook for one minute, while stirring constantly. Add the peeled red peppers and vegetable stock and stir. Bring the soup to a gentle boil, then reduce heat to maintain a simmer and cook for 15 minutes, stirring occasionally.
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Reviews 15Estimated Reading Time 2 mins
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