Black bean soup with roasted red pepper from Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes (page 85) by Editors of Vegetarian Times

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Notes about this recipe

  • Nancith on February 20, 2019

    Had good results with this, although I mainly used the recipe for inspiration & switched some things up. First, made the recipe for 2 instead of 8, used canned black beans & their liquid plus threw in a small bit of frozen black-eyed peas that needed a home, used ground cumin + dried oregano rather than cumin seeds, did not roast the red pepper but merely chopped it fine & sautéed with the onion, & used vegetable broth to fill out the liquid. In my portion, I wilted baby spinach. We really liked the citrus tones in this soup, lime & orange, which gave it a light & bright flavor.

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