Roasted Red Pepper & Sundried Tomato Black Bean Soup

Of the eight or nine vegetarian cookbooks on my shelf, each probably has at least one black bean soup recipe.  And yet, I still decided to go it alone on this one.  I just have not been satisfied and while walking through the aisles of Safeway (yes, Safeway, I shop there and it’s not always organic), I just started throwing things in my cart that I thought would be good for soup:

Ingredients:

  • onion
  • roasted red peppers
  • sun-dried tomatoes in olive oil
  • 4 cans of black beans
  • vegetable stock

My thought was that all of these had such delicious flavors, they could mold into something tasty without a lot of extra effort.  This is beginning to sound like an intro of “the 5 ingredient cookbook” or even a plug for “Semi-Homemade” but sometimes shortcuts are there for a reason and sometimes you can go overboard overseasoning.

My first thought was to retain all the savory and flavorful oil from the sun-dried tomatoes.  I drained off the liquid and used that to sautee my onions.

It’s still just olive oil after all, and if I needed more to prevent sticking I had plenty of the regular stuff on hand.  I chopped up the tomatoes as well as the roasted red peppers (I drained those off first – disposing of the reddish, less flavorful water).  I let all of that cook for about 5 to 8 minutes, adding some minced garlic too.  I love garlic so I’d estimate it was nearly 6 large cloves.  After draining the cans of beans, those also went in along with the vegetable stock (approximately 4 cups).

I brought it all to a boil and then reduced the heat to a simmer for about 15 to 20 minutes.  That seems to be what most recipes call for, so I thought I’d try that.  Everything is essentially cooked so it’s a matter of letting the flavors get to know each other.  Because I like the creaminess of soups, I decided to blend up about half into a liquid.  This was also a good way to blend the flavors together even more.

There were still a few good bits of tomatoes and black beans, surrounded by the creaminess – just the way I like it.  Sadly, there was little on hand for the “food styling” portion, but you get the idea.

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13 thoughts on “Roasted Red Pepper & Sundried Tomato Black Bean Soup

    • Had I had the forethought, I could have saved some tomatoes or used some fresh ones to garnish – or even a dollop of sour cream.

    • My apologies for the delay! I used the entire jar which may have been 8 oz? I’m completely guessing. I probably could have used a little less as it was very rich. What did you use? How did it turn out?

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