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Black Bean and Roasted Red Pepper Soup

Course Main Course, Main Dish


  • 1 Tablespoon olive oil extra virgin
  • 1 small shallot diced fine
  • 1 clove garlic crushed
  • 2 cups black beans with cooking liquid*
  • 1 cup roasted red peppers drained and rinsed
  • 1/4 cup sour cream
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Heat a large, heavy saucepot over medium heat. Add oil and shallots and cook slowly 5-7 minutes until shallots are limp and translucent.
  • Add garlic, cook 30 seconds. Add remaining ingredients and bring to a simmer. Simmer, uncovered 10 minutes, stirring occasionally.
  • Working in batches, blend until smooth in a blender or food processor. Return to pot. Re-heat. Taste soup and adjust seasonings, if necessary.


Note from Chef Jill - I cook my own beans in a slow cooker. However, the soup is still delicious with canned beans. What I would do is drain and rinse the beans, then put the drained beans into the soup with a cup of water, veggie broth or chicken broth. Note from me - I wrote about preparing your own beans yesterday. Go read the tutorial and see how easy it is to prepare your own beans.
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