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
- 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
- Heat the oil in a pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic, chili powder and cumin and saute until fragrant, about a minute.
- Add the beans, tomatoes, chicken stock, poblano chilies, red peppers and oregano and simmer for 20-30 minutes.
- Remove from heat and stir in the corn.
- Use an immersion blender to puree some or all of the soup depending on the texture that you prefer.