Smoky Black Bean Roasted Pepper (Printable Version)
Smoky black beans and roasted peppers simmered with spices for a hearty vegan, gluten-free bowl.
# What You'll Need:
→ Vegetables
01 - 2 large red bell peppers
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 jalapeño pepper, seeded and minced (optional)
→ Beans & Liquids
07 - 2 cans (15 oz each) black beans, drained and rinsed
08 - 4 cups vegetable broth
09 - 1 can (14 oz) diced tomatoes
→ Spices & Seasonings
10 - 2 teaspoons smoked paprika
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon dried oregano
14 - 1 bay leaf
15 - Salt and black pepper, to taste
→ Garnishes (optional)
16 - Chopped fresh cilantro
17 - Lime wedges
18 - Sliced avocado
# How To Make:
01 - Preheat oven broiler. Arrange red bell peppers on a baking sheet and broil, turning occasionally, for approximately 10 minutes until skins are charred and blistered. Transfer peppers to a bowl, cover, and allow to steam for 5 minutes. Peel off skins, remove seeds, and chop peppers.
02 - In a large pot, warm a splash of oil over medium heat. Add diced yellow onion, carrot, celery, and jalapeño (if using). Sauté for 5 to 6 minutes until vegetables are softened.
03 - Incorporate minced garlic, smoked paprika, cumin, chili powder, and oregano. Cook for 1 minute until spices are fragrant.
04 - Add chopped roasted peppers, drained black beans, diced tomatoes with juices, bay leaf, and vegetable broth. Stir thoroughly to combine.
05 - Bring mixture to a boil. Reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally.
06 - Remove bay leaf. Using an immersion blender, partially blend the soup directly in the pot for a creamier consistency, or transfer 2 cups to a blender, puree, and return to the saucepan.
07 - Adjust seasoning with salt and black pepper to taste. Serve hot, garnished with fresh cilantro, lime wedges, and avocado as desired.
# Expert Advice:
01 -
- It's the kind of soup that tastes more complex than the effort it requires—almost like a culinary magic trick.
- The natural sweetness of roasted peppers balances the earthy beans, making it cozy yet bright enough for any season.
02 -
- I learned the hard way not to skip steaming the roasted peppers—even five minutes in a covered bowl makes peeling a breeze.
- Partially blending only some of the soup gives the best creamy-chunky balance; full blending loses too much character.
03 -
- If you want deeper smokiness, add a pinch of chipotle powder or a hint of liquid smoke at the end.
- Blistering the peppers until completely blackened is the secret behind the depth—don’t be shy with the broiler.