I want to say thank you for your sweet comments about my missing rings. I received a phone call on Saturday afternoon from a gentleman who found two of my rings. We discovered that he had my engagement/wedding ring and a silver band that I have worn for 20+ years. I was thrilled, appreciative and so relieved. I am very thankful that an honest and kind person found these very special rings and returned them to me. THANK YOU!
After having a few days of sunny and beautiful weather, it started raining again. I decided to roast some Anaheim chiles and baby bell peppers to make this simple black bean soup extra special. We all loved the flavor of this soup, my kids gobbled it up and my husband and I both really enjoyed it. I love simple, healthy, and flavorful soups like this on cold and dreary days.
Black Bean and Roasted Anaheim Chile and Bell Pepper Soup:
- 2 tbsp olive oil (divided)
- 6-7 baby bell peppers
- 2 Anaheim Chiles
- 1/2 sweet yellow onion, chopped
- 2 carrots, diced
- 3-4 garlic cloves, minced
- 1 1/2 tsp dried cumin
- 1 tsp dried oregano
- Sea salt and freshly cracked pepper, to tasted
- 4 cups of vegetable or chicken broth
- 3 15 oz cans of black beans, drained and rinsed
- 1 15 oz can of diced tomatoes, drained
- 2 tbsp fresh cilantro, chopped
How to Make Black Bean and Roasted Anaheim Chile and Bell Pepper Soup
Preheat the oven to broil. Cut the Anaheim chiles and bell peppers down the middle and clean out the veins, seeds, and stems. Lay the peppers out on a baking tray coated with tinfoil and sprayed with olive oil cooking spray.
Broil for 2-3 minutes until the skin is blistered and blackened. Place the chiles and peppers into a large zip lock bag and seal. Let the peppers sit in the bag for 10 minutes then carefully peel the blackened skin off. Chop the peppers and chiles then set them aside.
Turn the oven to 350 degrees.
Cut three corn tortillas that have been coated with cooking spray into very thin strips. Place on the baking sheet covered in tin foil that you cooked the peppers on. Bake for 5-7 minutes or until golden brown. Remove and set aside.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook for 5-7 minutes; season with cumin, oregano, sea salt, and pepper, to taste. Add the garlic and cook, stirring constantly, for 60 seconds.
Add broth, black beans, drained diced tomatoes, chopped chiles and peppers, 2 tablespoons of cilantro, stir then simmer, partially covered for 30 minutes. Mix some of the soup with an immersion blender. Taste soup and re-season if needed.
- Tortilla strips
- Cotija cheese
- Green onions
Click here for a printable version of this recipe – For the Love of Cooking.net