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Black Bean Roasted Pepper Salsa Soup Recipe:

8 - 10 Servings

Ingredients

  • 2 1/2 Cups Dried Black Beans
  • 10 + 5 Cups Filtered Water
  • 1 Yellow Bell Pepper - roasted - diced
  • 2 Red Bell Peppers - roasted - 1 diced - 1 pureed
  • 2 Poblano Peppers - roasted - 1 diced - 1 pureed
  • 5 Tomatillos - roasted - pureed
  • 2 Large Heirloom Tomatoes - 1 roasted/pureed - 1 diced
  • 1/2 White Onion - cut in half - roasted - pureed
  • 1 Jalapeno - roasted - pureed
  • 2 Cloves Garlic - minced
  • 1 Tablespoon Lime Juice - fresh squeezed
  • 1 Tablespoon Ancho Powder - freshly ground or pre-ground
  • 1 Tablespoon Paprika
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Cumin
  • 1/2 Cup Cilantro - minced
  • 1 Cup Corn - fresh or frozen - charred charring is optional
  • 1 Tablespoon + 2 Teaspoons Sea Salt or to taste
  • 1/2 Teaspoon Black Pepper

Ancho chips

  • 1 Whole Wheat Tortilla or your choice
  • 2 Teaspoons Extra Virgin Olive Oil
  • 1/2 Teaspoon Ancho Powder
  • 1/4 Teaspoon Sea Salt

Garnish options:

  • Cheddar Cheese
  • Avocado
  • Pico de Gallo
  • Diced Roasted Peppers
  • Sour Cream
  • Cilantro

Instructions

Black Beans

  1. In a 5 1/2 quart pot, put a small hand full of beans in the pot at one at a time, making sure there are no rocks. Then rinse the beans and add the 10 cups of water. Bring to a boil then reduce to medium-high heat for approx. 45 minutes or until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.
  2. * Add sea salt AT THE END or they will be tough.
  3. * It depends on how old the beans are as to how long it will take to cook, older beans can take longer.
  4. * If you have a problem with gas after eating beans. Try soaking dried beans in water for at least six to eight hours before cooking to reduce gas formation. Or place beans in a saucepan with cold water, cover and bring to a boil. Turn off heat and let sit for an hour. Turn the stove to medium-high heat for about an hour or until beans are soft.

Roast the tomatillos, tomato, onion and jalapeno.

  1. Turn oven to broil. Core the tomatillos and tomato and cut in half then place on a baking sheet. Cut the onion half in half and place on the baking sheet along with the jalapeno. Place the baking sheet on the top rack for 6 minutes then flip for 2 more minutes. Take out of the oven and let cool.

Roasted peppers

  1. Roast the poblano and bell peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  2. Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half, remove the seeds and stems. Set aside the 1 poblano and 1 red bell pepper for the salsa and dice the rest.
  3. Corn (optional)
  4. Turn oven onto broil
  5. Line a baking sheet with parchment paper and spread out the corn in a single layer. Place on the top rack for 5 minutes.

Ancho Tortilla Chips

  1. Preheat the oven to 350 degrees.
  2. Cut the tortillas into 16 to 20 wedges.
  3. In a medium bowl, add the tortilla wedges, olive oil, ancho powder and salt. Gently toss to completely coat the chips.
  4. Arrange the tortilla strips in a single layer on a baking sheet, and bake until golden and crispy, about 12 minutes.

Assemble

  1. Add the garlic to a food processor and mince. Add the onion, tomato, tomatillos, jalapeno (remove seeds for mild heat.) 1 poblano, 1 red bell pepper and puree then pour into the beans.
  2. Add the diced peppers, diced tomato, cilantro, corn, spices, salt and pepper.