Roasted Red Pepper and Black Bean Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I was looking for something light for dinner and opened up the pantry and came up with this. I'm posting to find out calories. I'm not sure if there is a similar recipe on here or not. Ingredients:
16 ounces vegetable stock (low sodium) |
16 ounces black beans (low sodium) |
16 ounces diced tomatoes |
10 ounces roasted red peppers |
2 garlic cloves |
1 tablespoon onion powder |
1 tablespoon curry powder |
salt & pepper |
Directions:
1. Drain and rinse black beans. Add beans, stock and diced tomatos (undrained) to pot.
2. Add roasted red peppers to pot (with or without the juice in the jar).
3. Rough chop garlic and add to pot along with onion, curry powder, salt and pepper.
4. Simmer for 15 to 20 minutes.
5. Use stick blender or regular blender to puree soup.
6. ** I like it spicy so I add a few dashes of tabassco sauce to mine **.
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