Roasted Veggie and Black Bean Soup

This soup can be spiced up or down according to your taste. Its bright color makes it fun to serve – any season – and fresh herbs make it extra special.

Combine in large bowl & mix well:

4 sweet red peppers (I used 3 large red sweet “Ancient” peppers)

2 carrots, peeled & sliced into bite sized pieces

1 large sweet onion (or 2 small)

2 cloves garlic (add more or less to your liking)

2 tablespoons olive oil

Salt to taste

Pour into shallow baking dish and bake at 425° for 35 – 40 minutes until veggies are soft.

Let cool and spoon into a blender.


2 cups chicken broth (Total broth needed is 1 quart).

½ teaspoon ground cumin

½ teaspoon paprika

Blend on high speed for about 30 seconds.

Pour into a medium sized sauce pan and add:

Remaining 2 cups chicken broth

1 can of black beans (drained & rinsed)

½ cup freshly chopped cilantro

¼ cup fresh parsley

1 teaspoon white vinegar

Salt & pepper to taste

Heat and serve.

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