Black Bean & Roasted Red Pepper Soup

Ingredients

  • 1 Tbs olive oil
  • 1 med onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 15-oz cans black beans, drained & rinsed
  • 1 12-oz jar roasted red peppers, drained & chopped
  • 4 cups vegetable broth
  • Salt & pepper, to taste
  • 1⁄2 cup crumbled feta cheese, for garnish
  • Frsh cilantro or parsley, for garnish (optional)

Directions

  1. Start by heating up the olive oil in a large pot over medium heat. Toss in the diced onion and sauté it until it's soft and translucent—this should take about 5 minutes. Then, stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until you catch that amazing fragrant aroma.
  2. Next, add the drained and rinsed black beans along with the chopped roasted red peppers to the pot. Give everything a good stir to combine, then pour in the broth. Season with salt and pepper to taste. Bring the mixture to a boil, and once it’s bubbling happily, reduce the heat to low and let it simmer for 15-20 minutes.
  3. Once your soup has simmered away, it’s time to blend! Use an immersion blender to puree the soup until smooth and creamy. If you don't have one handy, you can carefully transfer it to a blender in batches—just be cautious with those hot liquids! Taste once more and adjust the seasoning if necessary.
  4. Now for the fun part! Ladle the soup into bowls and generously sprinkle crumbled feta cheese on top. If you want to add a touch of green, garnish with fresh cilantro or parsley. Serve this fabulous soup alongside warm bread or a crisp green salad for a wholesome, satisfying meal. Enjoy every spoonful!