Black Bean and Roasted Red Pepper Soup Recipe

What a flavorful (not to mention healthy) soup! Of course, I had to spice it up a bit by serving it with some homemade habanero sauce.

1 cup dried black beans, soaked overnight and drained
1 red onion, chopped
2 cloves garlic, chopped
2 cups chicken or vegetable broth
1 jarred roasted red pepper, drained lightly and chopped
1 jalapeno, chopped
1 t ground cumin
1 t ground coriander
1/2 t dried oregano
salt and ground ancho chile powder to taste
sour cream or plain yogurt

Add beans to a soup pot and cover with water to about 1" above the beans. Add onion and garlic to pot. Cover and cook beans about 1 1/2 hours over medium low heat, checking occasionally to ensure enough water remains in pot.

Stir in red pepper, jalapeno and spices. Cover and continue to cook for another 30 minutes or til beans are tender. Taste and adjust as desired.

I served the soup with a dollop of yogurt stirred in.


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