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Red Pepper and Black Bean Soup
Ready In: 60 Minutes
Prep Time: 5 Minutes
Cook Time: 50 Minutes
Serves 4
DIRECTIONS
- Preheat oven to 400 degrees.
- To roast the red peppers, place them on a baking sheet in a 400°F oven for 30 minutes, turning several times until evenly charred on all sides. Wrap the peppers in a damp towel to cool; then peel off the charred skin, remove the stems and seeds, and cut into 1/2 - inch strips.
- Heat the oil in a large saucepan. Add the onions and garlic, and sauté over medium heat until the onions are translucent.Add the beans and stock, and simmer for 10 minutes. Add the cilantro, cumin and red peppers. Simmer 5 more minutes, and serve with basmati rice and a side dish of leafy green vegetables.
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