Smoky Pinto Bean Roasted Pepper (Printable Version)
Smoky pinto beans and roasted red peppers simmered with tomatoes and warming spices for a hearty vegetarian bowl.
# What You'll Need:
→ Beans and Legumes
01 - 2 cups cooked pinto beans or 1 (15-ounce) can pinto beans, drained and rinsed
02 - 1 cup cooked black beans, optional
→ Vegetables
03 - 2 large red bell peppers, roasted, peeled, and diced
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 1 medium potato, peeled and diced, optional
09 - 1 jalapeño, seeded and minced, optional
10 - 1 (14-ounce) can diced tomatoes, with juice
→ Liquids
11 - 4 cups vegetable broth
12 - 1 tablespoon tomato paste
13 - 1 tablespoon olive oil
→ Spices and Seasonings
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon ground cumin
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon ground black pepper
18 - 1 teaspoon salt, or to taste
19 - 1/4 teaspoon chili powder, optional
20 - Juice of 1 lime
21 - Fresh cilantro, chopped, for garnish
# How To Make:
01 - Position whole red bell peppers under a broiler or over a direct gas flame, rotating until the skins are evenly charred. Transfer peppers to a mixing bowl, cover with a lid or plastic wrap, and steam for 10 minutes. Remove skins, stems, and seeds, then dice the flesh.
02 - In a large soup pot, heat olive oil over medium heat. Add chopped onion, diced carrots, celery, and potato. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Incorporate minced garlic and jalapeño. Stir and cook for 1 minute until the aromatics release their fragrance.
04 - Mix in tomato paste, smoked paprika, cumin, dried oregano, black pepper, chili powder, and salt. Cook while stirring for 1 to 2 minutes to coat the vegetables and intensify the spice aromas.
05 - Add diced tomatoes with their juice, prepared pinto beans, optional black beans, and roasted red bell peppers. Pour in the vegetable broth to cover the mixture.
06 - Increase heat to bring contents to a gentle boil. Reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the vegetables are fork-tender and flavors meld harmoniously.
07 - Pour in lime juice. Taste and adjust salt or additional seasoning as needed.
08 - For a creamy finish, blend a portion of the soup directly in the pot using an immersion blender, keeping some beans and vegetables intact for heartiness.
09 - Ladle hot soup into bowls and finish with a generous sprinkle of fresh chopped cilantro.
# Expert Advice:
01 -
- You get rich, smoky depth without fussing over a grill—just a sturdy pot and a willingness to roast.
- This soup is forgiving, letting you improvise with whatever beans or extras are hiding out in your pantry.
02 -
- Skipping the step of peeling roasted peppers results in tough, papery skins that distract from the soup’s softness.
- A splash of lime at the end transformed my bland first batch into something I actually craved again and again.
03 -
- Prep all your veggies before you start, so you never have to abandon a sizzling pot for a forgotten pepper.
- To truly impress, serve with a squeeze of lime at the table—the citrusy aroma pulls everything together.