Black Bean and Roasted Red Pepper Soup

Black bean and Roasted Red Pepper SOup

Yesterday, I looked at cooking dried legumes at home. I mentioned that beans could lose their colour if soaked too long. I should add simmering them too long will have a similar affect. This soup proves my point. It’s quite red compared to my traditional Easy Black Bean Soup. I admit this version contains a large tin of tomatoes and 4 roasted red peppers, but it should be darker. Another factor contributed to its rust tone.

Me.

I cooked the black beans longer than necessary. I’ve no excuse other than I was multitasking (unsuccessfully, it would seem), and the soup slipped my mind. So, instead of the beans maintaining their dark, near-black colour, they faded to kidney-bean red. It happens. Fortunately, the flavour didn’t fade at all.

I’ve made this Black Bean and Roasted Red Pepper Soup many times in class. While pale beans have never been an issue, variations and adaptations are always front of the participants’ minds. Here are some of the common questions I get asked.

How do I make this milder / hotter?

If heat bothers you, cut the chili flakes or chipotle powder in half, or skip it altogether. Likewise, if you want it spicier, increase these ingredients. You can also add a chopped jalapeño in with the onion if you have it on hand. 

How do I make this to suit mixed heat tolerances?

Make the soup mild for the heat averse and let the rest add hot sauce, tabasco or chopped jalapenos to their bowls. And put extra sour cream on the table — in case you misjudged “mild.” 

I don’t have roasted red peppers. What can I use?

You could use fresh red peppers and cook them with the onions. Or you could omit the peppers and add a small tin (14 oz / 398 mL) of tomatoes to the soup. Or just skip them entirely. It’s up to you.

I have fresh tomatoes. Can I use them?

Sure. Peel them first, then chop them. You can leave the seeds in or take them out. If you don’t have enough tomatoes on hand, a couple tablespoons of tomato paste will help intensify the flavour.

Do I have to use cilantro?

No. If you don’t like cilantro, do not purée it into the soup. Instead, leave the entire amount as garnish. Some of us will gladly take extra.

Will this soup freeze?

Beautifully. Just don’t add the sour cream garnish.

Black Bean and Roasted Red Pepper Soup

• Author: Charmian Christie
• Prep Time: 20 min
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Easy

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Description

This soup is very flexible. You can spice it up. You can make it mild. You can make it on the stove top or an Instant Pot®. You can use dried, tinned or even frozen black beans. And once it’s in your bowl, you can enjoy it plain or piled high with garnishes. How you make it is up to you. Just make it.

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Scale 1x2x3x

Ingredients

Soup

1 tablespoon (15 mL) oil
2 onions, roughly chopped
4 cloves garlic, roughly chopped
1 tablespoon (15 mL) dried cumin
1 teaspoon  (5 mL) dried coriander
1/2 teaspoon (2.5 mL) dried chili flakes OR 1 teaspoon  (5 mL) chipotle powder*
1/2 teaspoon (2.5 mL) fine sea salt
4 cups (1 L) chicken or vegetable stock
1 (14 oz / 398 mL) tin black beans, rinsed and drained (about 1 ½ cups (350 mL) cooked or 1 cup (250 mL) dried beans)
1 (10 oz / 300 mL) jar roasted red peppers (about 4 small)
1 (28 oz / 796 mL) tin diced tomatoes

Garnish

3/4 cup (175 mL) roughly chopped cilantro, divided
1 (14 oz /398 mL) tin black beans, rinsed and drained (1 ½ cups / 350 mL cooked)
1 cup sour cream (optional)
lime wedges (optional)
tortilla strips (optional)

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Instructions

Heat the oil in a large, heavy pot over medium-high heat. Add onions and sauté 5 minutes or until the onion becomes soft. Add garlic and sauté 1 minute.

Add the cumin, coriander, chili flaks (or chipotle), and salt. Stir and cook for a minute until fragrant. Add the stock, beans, roasted peppers, and tomatoes (including the juice). The next step depends on the type of beans you’re using and your chosen cooking method.

STOVETOP:
Bring the soup to a boil. Reduce heat to a simmer, cover and cook, stirring occasionally for 30 minutes if using tinned beans. If using dried beans, cook for 2 hours, or until the beans are tender.

INSTANT POT®:
Set to “Soup” and pressure cook for 10 minutes if using tinned beans, 30 minutes if using dried beans.

 

Regardless of cooking method, use an immersion blender to purée the soup right in the pot. Add 1/2 cup (125 mL) cilantro leaves and blend to chop them into the soup. (If using a regular blender, purée the soup in batches and return to pot when done.) Stir in the second tin of whole beans for a mixed texture, and heat through.

 

Season to taste with salt and pepper. Ladle into bowls and serve with a swirl of sour cream. Sprinkle with reserved cilantro, a wedge of lime and some tortilla strips, if desired.

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Notes

* I like a bit of warmth. Reduce the chili flaks or chipotle if you want a mild soup.

To make this soup vegan, use vegetable stock and skip the sour cream.

Keywords: black beans, tomatoes, roasted red peppers, cilantro,