Roasted Pepper and Garlic Black Bean Soup

My pepper plants are on the tail end of producing, and I’m trying to relish in ever last one. ¬†All that’s left in my garden from the summer is kale, collards, swiss chard, cauliflower, and pepper plants ūüôĀ Although I do have more varieties of kale and chard growing, along with spinach, beets, carrots, cilantro, and cabbage I planted in early September for a late-fall harvest, it is always a sad to watch the last of the bountiful summer garden disappear. ¬†*Sigh*, guess it’s time to start planning next year’s garden!

In my quest to use up every last pepper, this soup was born. ¬†I have been enjoying most of the peppers roasted lately because with the chilly fall nights and blustery days, they add warm and a comforting flavor to any meal. ¬†I have lost count of how many times I’ve made my moroccan spiced lentil soup in the past few weeks for lunch, and decided it was time to change it up. ¬†With a new bean soup!

Creamy black beans meet sweet, flavorful roasted peppers in this warm and spicy soup.  I added some roasted garlic (because roasted garlic makes everything better) then completed my bowl with some full-fat greek yogurt, garden-fresh chives, and toasted hemp seeds.  Feel free to add some roasted spicy peppers to up the heat index!  I enjoy the combination of spicy with a cool, creamy topping such as greek yogurt, coconut cream, or cashew cream.

I can now say that I have changed up my lunch routine, to be the same big bowl of this soup everyday.  Time will only tell where my lunch takes me next!

Roasted Pepper and Garlic Black Bean Soup

2 cups dry black beans, soaked overnight*
3-4 cups water
1 cup roasted sweet peppers
2 garlic heads, roasted
1 1/2 tsp salt**
1/2 tsp oregano
1 tsp cumin
1 Tsp chili powder
pepper, to taste

*I always soak my beans before using them to aid in digestion, however if you don’t have a problem with beans, you can use three cans of black beans instead, then add water as needed to thin out the soup once blended.

**If you use canned beans, drastically reduce the salt depending on how much is already in each can.

1.  Drain and rinse the soaked beans.  Put them in a pot with enough water to cover about an inch over the beans.  Bring to a boil, then turn the heat down to a simmer and cover.  Cook for 1-2 hours, or until the beans are very tender.
2.  Add the roasted peppers, roasted garlic*, and seasonings.  Using a immersion blender, food processor, or high-speed blender, blend everything until smooth.  You can add more water to achieve a thinner soup.  Taste before serving, and adjust seasonings as necessary.  Serve warm.

*To add the roasted garlic, let the roasted garlic cool slightly before squeezing the garlic head into the soup, discarding the outside skin.

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