Black Bean and Roasted Red Pepper Soup

Black bean soup is very quick to pull together and so hearty on a colder, rainy day. Kick it up a notch with roasted red peppers.

2 stalks celery, diced
1 cup diced sweet onion
1 carrot, diced

1 can black beans, undrained
1 14-oz can petite tomatoes drained, liquid reserved

Spice mix:
1 Tbsp chili powder
1/2 tsp cumin
1 tsp garlic powder
1/4 tsp crushed red pepper flakes, or to taste

2 cloves garlic, minced
1 quart chicken broth
1 can black beans, undrained
1/2 12-oz jar roasted red peppers, chopped, about 3/4 cup
1 waxy potato

Sauté the mirepoix (celery, onion, carrot) in a dash of olive oil in a soup pot. Cook until the veggies soften and become slightly caramelized, about 10-12 minutes.

Mix together the spice mix in a small bowl.

Add the drained tomatoes and turn the heat to high.

Add a dash of olive oil if necessary and allow the tomatoes to sizzle and caramelize. This adds enormous flavor to the dish. Make sure the tomatoes sizzle in oil and that they do not simply boil in broth - caramelization (and flavor development) will not happen by boiling, only by sautéing in oil.

Add the spice mix and the garlic to the veggies and cook another 2-3 minutes over medium heat.

Add the broth and beans and the reserved tomato liquid to the pot.

Bring to a gentle boil. Reduce heat and simmer for an hour, stirring occasionally.

Peel and dice the potato and add to the soup along with the red pepper. Simmer another half hour, to an hour, until the soup is cooked through and flavors have developed fully. Salt and pepper to taste, and adjust with more water if necessary.

Serves 4.

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