Skip to main content

Roasted Sweet Pepper & Black Bean Soup


Roasted Sweet Pepper & Black Bean Soup




I love black bean soup. This recipe includes roasted miniature sweet peppers and pimento. It makes a perfect meal paired with a salad.



1 tbsp. butter
1 tbsp. olive oil
2 tbsp. gluten free flour
½ medium yellow onion, diced
4 cloves garlic, minced
8 miniature sweet peppers, roasted and thinly sliced
¼ c. Tequila
2 cans chicken broth
1-4 oz. can pimentos
2 cans black beans, rinsed and drained
1 tsp. black pepper
1 tsp. saracha
1 tsp. cumin
1 tsp. oregano
1 tsp. coriander
juice of one small lime
½ c. half and half
salt to taste



To roast the sweet peppers: Slice off both ends, remove the seeds, and cut them in half. Lie them in a single layer on a baking sheet lined with foil and sprinkle them with salt. Drizzle about 1 tsp. olive oil over them and bake them in the oven for twenty minutes at 400 degrees. Remove from the oven and set aside to cool.

In a medium saucepan over medium heat, melt the butter and olive oil together. Add the flour and cook, stirring constantly, for about five minutes. When the mixture is golden, bubbly, and smooth, add the tequila and the chicken broth. Then add the garlic, onion, sliced peppers, pimentos, beans, lime juice, and all of the spices. Cook the mixture over medium heat for about thirty minutes, and then remove from heat and let cool for at least thirty minutes.



When the soup is cool, transfer it to a blender or leave it in the saucepan if you have an immersion blender that you can use. If you are using your blender make sure the soup is cool or it will explode on you and make a huge mess. For best results, use the pulse setting at first, then blend on low for two or three minutes, until the soup is smooth.



Return the soup to the saucepan and put it back on the stove on medium heat. Add the cream and cook just long enough to re-heat the soup to an edible temperature.  Don't forget to season to taste, this soup will need a bit of salt. Top with salsa, and/or sour cream, and enjoy!

Comments

Popular posts from this blog

20 Things…you learn after moving to Florida.

20 Things…you learn after moving to Florida.
1.There is a big difference between a roach and a palmetto bug. Real roaches are the guys from New York. They infest, they are spooky smart, they are dirty and nasty, and you have to work really hard to get rid of them. Palmetto bugs however, are big and creepy and dumb. You usually see them outside at night and they will fly right at your face. They don’t infest because they are native and they can’t survive in our AC temps. 2.Every public indoor place will always be frigid. Most of your friend’s houses will be as well. I take a sweater with me almost everywhere that I go, and if I forget to I regret it. 3.Outside of weather emergencies, weathermen are superfluous. In the rainy season, which is most of the time, there is an eighty percent chance of rain, every single day. The weather man has no idea what time it will rain, how hard, or for how long, and there is no way for him to predict it. You just have to go out there with your fingers cr…

Resolve to be Happy

1. Stay In

2. Read Books

3. Let it go to Voice Mail

4. Write a Letter

5. Dance

6. Invest in Mood Lighting

7. Have Dinner with Friends 

8. Take Walks

9. Bake

10. Breathe Deeply

11. Enjoy your Morning Coffee

12. Play Board Games

13. Hug your Pillows

14. Adopt a New Ritual

15. Look Around

16. Give a Gift

17. Happy Cry

18. Smile at Strangers

19. Cuddle

20. Savor Small Portions

21. Stretch

22. Take Pictures

23. Use Profanity Freely

24. Give Hugs

25. Listen Carefully

26. Beautify your Space

27. Share your Favorite Movie 

28. Laugh Generously

29. Accept Gifts Gratefully 

30. Give Thanks

Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!