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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Black Bean and Roasted Pepper Soup

[heart_this] · Apr 2, 2009 · 47 Comments

Black Bean and Roasted Pepper Soup

I still had a bunch of roasted red peppers in my freezer and I was thinking that it would be nice to get another hearty soup in before the weather warmed up too much more. I had been enjoying bean soups over the winter and I thought that a black bean and roasted pepper soup would be nice. Continuing on with the roasted peppers theme I added some roasted poblano peppers for their amazing flavour and a bit of heat. For even more heat and a bit of smokiness I threw in some chipotle chili powder. To finish of the base of the soup I added some diced tomatoes and some herbs and spices. I like the sweetness that corn adds to spicy Texmex dishes and corn goes well with the creamy black beans so I threw some in as well. The black bean and roasted pepper soup came together quickly and easily and it tasted great! I really enjoyed the flavour combinations and the spicy kick. I garnished the soup with some avocado, sour cream and cilantro.

Black Bean and Roasted Pepper Soup

Black Bean and Roasted Pepper Soup

Cook Time: 40 minutes Total Time: 40 minutes Servings: 4
ingredients
  • 1 tablespoon oil
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon cumin (toasted and ground)
  • 2 (15 ounce) cans black beans (rinsed and drained) (or 3 cups cooked beans, from 1 cup dry)
  • 1 (28 ounce) can diced tomatoes
  • 1 cup chicken broth or chicken stock or vegetable broth
  • 3 roasted red peppers (chopped)
  • 3 roasted poblano chilies (chopped)
  • 1/2 teaspoon oregano
  • 1 cup corn
  • 1 lime (juice)
  • salt and pepper to taste
directions
  1. Heat the oil in a pan.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic, chili powder and cumin and saute until fragrant, about a minute.
  4. Add the beans, tomatoes, chicken stock, poblano chilies, red peppers and oregano and simmer for 20-30 minutes.
  5. Remove from heat and stir in the corn.
  6. Use an immersion blender to puree some or all of the soup depending on the texture that you prefer.
Similar Recipes:
Black Bean and Quinoa Chili
Chicken Tortilla Soup
Ham and Bean Soup
Italian Sausage and Roasted Red Pepper Lentil Stew
Venezuelan Black Bean and Chorizo Soup
Lemony Lentil Soup

Does this soup look tasty? Check out the Closet Cooking Soup Cookbook Tasty Soups!

Avocado, Food, Gluten-free, Recipe, Soup, Texmex, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Melissa says

    April 2, 2009 at 2:17 am

    Wow! That looks great Kevin!

    Reply
  2. nopham says

    April 2, 2009 at 2:20 am

    Your pictures are always so wonderful, and this look extremely tasty!

    Reply
  3. Rita says

    April 2, 2009 at 2:52 am

    Looks wonderful! Here in Seattle it feels like we are going to be enjoying soups for a little longer than we expected…

    Reply
  4. Soma says

    April 2, 2009 at 3:04 am

    Unbelievable good!

    Reply
  5. Sharon says

    April 2, 2009 at 3:12 am

    Scrumptious!

    Reply
  6. Christina Kim says

    April 2, 2009 at 3:22 am

    Could it really be that simple? black bean soup is one of my favorites, and I’ve never attempted it at home. This recipe is so simple and straightforward, though, I’ll have to try it! With a bit of crusty bread, yum.

    Reply
  7. The DeL Sisters says

    April 2, 2009 at 3:27 am

    Mmmm, this looks really good, we both LOVE roasted peppers! We will have to give this one a try.

    Reply
  8. MaryBeth says

    April 2, 2009 at 3:30 am

    This looks total awesome Kevin. We both love the way this looks, and I am sure it tastes wonderful.

    Reply
  9. Phoebe and Cara, The Quarter-Life Cooks says

    April 2, 2009 at 4:12 am

    I’m a sucker for beans, and anything really that can be considered a soup/chili hybrid. If you cut down on the liquids and pureed this mixture, you’d get a fabulous dip, very similar to a spicy black bean dip I posted about a month or so back.

    Thanks!

    http://www.biggirlssmallkitchen.com/2009/03/cooking-for-others-sunday-supper-with.html

    Reply
  10. Elra says

    April 2, 2009 at 4:26 am

    This really look so good Kevin, I am really tempted.
    Cheers,
    elra

    Reply
  11. Sharon says

    April 2, 2009 at 4:56 am

    Kevin, you always make the best soups!

    Reply
  12. Rosa's Yummy Yums says

    April 2, 2009 at 5:03 am

    What a gorgeous soup! Healthy and tasty!

    Cheers,

    Rosa

    Reply
  13. Jan says

    April 2, 2009 at 7:01 am

    That soup looks so yummy Kevin!

    Reply
  14. Nina Timm says

    April 2, 2009 at 7:11 am

    Could this possibly be my first soup for this winter….I think so!! Kevin, his looks amazingly delicious!!!

    Reply
  15. Anonymous says

    April 2, 2009 at 8:08 am

    This looks so hearty and delicious.

    Reply
  16. Anonymous says

    April 2, 2009 at 9:05 am

    That looks hearty and comforting!

    Reply
  17. Donna-FFW says

    April 2, 2009 at 10:27 am

    This is a work of culinary deliciousness. I can almost taste these flavors.. love the thought o roasted red peppers and black beans! In a Soup.. YES!

    Reply
  18. Anonymous says

    April 2, 2009 at 11:07 am

    Love Black bean here..looks yummy

    Reply
  19. Hayley says

    April 2, 2009 at 11:13 am

    Black bean soup is one of my favorites. So thick and hearty. I can’t wait to incorporate some of the flavors you’ve shared. Thanks Kevin!

    Reply
  20. VeggieGirl says

    April 2, 2009 at 11:56 am

    Mmm, I’d LOVE to have a bowl of that!!

    Reply
  21. www.crabbycook.com says

    April 2, 2009 at 12:00 pm

    Love it Kevin, I’m always looking for new soup twists.

    Reply
  22. Ciao Chow Linda says

    April 2, 2009 at 12:20 pm

    I need this soup to counter the chill we still have in NJ. Kevin, stop by my blog. I have something for you.

    Reply
  23. ttfn300 says

    April 2, 2009 at 12:43 pm

    fantastic! thanks for the printable recipes link, too 🙂

    Reply
  24. Debbie says

    April 2, 2009 at 1:02 pm

    Bean soups are great since they are nice and hearty!!

    Reply
  25. lisaiscooking says

    April 2, 2009 at 2:08 pm

    I’ve been craving black bean soup, and this looks incredible!

    Reply
  26. Cathy - wheresmydamnanswer says

    April 2, 2009 at 2:09 pm

    DAMN good – That looks so incredible!!

    Reply
  27. Treehouse Chef says

    April 2, 2009 at 2:18 pm

    I love black beans. This soup looks awesome! I am just curious if you have an immersion blender that you prefer. I don’t own one currently, but plan to purchase one soon.

    Reply
  28. Culinary Wannabe says

    April 2, 2009 at 2:35 pm

    Slices of avocado are so good in soups like this. Along with a huge spoonful of sour cream (it cuts back on the spiciness for wimps like me!).

    Reply
  29. Maria says

    April 2, 2009 at 3:05 pm

    I might make this on Saturday. It looks so tasty!! I love having soup on hand, it is the perfect meal!

    Reply
  30. Anonymous says

    April 2, 2009 at 3:45 pm

    Yum! I still have red peppers I needed to do something with – this will be perfect!

    Thanks Kevin!

    Reply
  31. Bridgett says

    April 2, 2009 at 3:51 pm

    Gorgeous soup! It looks so hearty.

    Reply
  32. Jeff says

    April 2, 2009 at 4:46 pm

    Very nicely done and great use of the roasted red peppers.

    Reply
  33. Alisa - Frugal Foodie says

    April 2, 2009 at 4:51 pm

    That soup looks divine!

    Reply
  34. Dawn says

    April 2, 2009 at 5:36 pm

    you made this so thick and rich. nicely done indeed!

    Reply
  35. Jennifer says

    April 2, 2009 at 5:39 pm

    I don’t think I’ve seen chipolte chili powder. That sounds great.

    You basically made two of my favorite soups and made them into one!

    I can have soup year round, especially in the summer because the air conditioning is so cold in my office I freeze, so I like eating soup when it gets warm out!

    Thanks so much for the recipe!

    Reply
  36. Not Another Omnivore says

    April 2, 2009 at 5:43 pm

    This sounds awesome, and right up my ally!

    NAOmni

    Reply
  37. Karen says

    April 2, 2009 at 6:08 pm

    This looks great! I’ve been thinking the same thing… better make soup before it gets too warm outside!

    Reply
  38. Pam says

    April 2, 2009 at 6:43 pm

    Hearty, flavorful and delicious – nicely done Kevin.

    Reply
  39. Kevin says

    April 2, 2009 at 9:59 pm

    Treehouse Chef: I just have a really cheap immersion blender. It works fine for most things but it does not give a terribly smooth puree. In this case I got what I paid for and it does just what I need it to for the most part.

    Reply
  40. unconfidentialcook says

    April 2, 2009 at 11:02 pm

    Whenever I glance at your profile on the right-hand side of the page and read that you made the same things over and over, I just can’t believe it. You are so prolific, and everything is so unique! This soup looks absolutely delicious, too!

    Reply
  41. Y says

    April 3, 2009 at 12:20 am

    Looks delicious! Am going to have this for dinner tonight 🙂

    Reply
  42. Lisa says

    April 3, 2009 at 5:32 am

    Perfect as always Kevin. All your vegetarian friendly recipes are a must try, and if I ate meat, I would be saying the same thing about your carnivorous offerings. I literally bookmark them all. Thank you so much for your efforts and for sharing.

    Reply
  43. Y says

    April 3, 2009 at 10:14 am

    Just to let you know, we had this for dinner with some homemade bread and it was fantastic! I adapted it slightly to take into account what I had/didn’t have, and will definitely be making it again. Thanks for the recipe!

    Reply
  44. Pam says

    April 4, 2009 at 1:53 am

    Kevin this sounds perfect. I love all the flavors! Black bean soup is one of my favorites and I also love the sweetness that corn brings to the mix.

    Reply
  45. Lisa says

    April 4, 2009 at 4:14 pm

    Stunning soup Kevin. Just right for the cool spring we are having.

    Reply
  46. Christina says

    April 10, 2009 at 8:58 pm

    mmm, I’ll have to try this! I’ve been on the biggest black bean kick lately!

    Reply
  47. Anonymous says

    November 1, 2013 at 5:14 pm

    I just made this and I can't wait for Sat dinner. I mixed a can of kidney beans as I was short black beans. Really great Vegetarian meal
    Thanks Kevin.

    Reply

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