Black Bean And Roasted Red Pepper Soup Recipes

Steps:

• 1. Brown and drain 1 pound of Trader Joe's ground beef and stir in the following ingredients while browning: Minced white onions Ground Chipotle Chile (I used Spice Island brand) Chili Powder Garlic Powder
• 2. Now add: Trader Joe's Organic Kidney Beans Trader Joe's Black Beans Trader Joe's Organic Tomato and Roasted Red Pepper Soup
• 3. Stir, Simmer and Serve! You can also change the flavor a bit, by adding a can of beer.

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.

Steps:

• Place Bay Leaf, Beans and Water in a heavy pot and bring to a boil over medium heat, and boil, uncovered, 10 minutes. Reduce heat, cover, and simmer until beans are tender, about 1 1/2 to 2 hours. Season with salt to taste and simmer about 10 minutes longer.
• *Lightly oil the skins of the Red Peppers. Place whole peppers over an open gas flame until the outer skin is charred black. Transfer to a paper sack, seal tightly and allow to steam about 10 minutes. Gently rub charred skin from peppers, removing all charred skin. Cut in half and remove seeds. Dice peppers.
• Heal oil in skillet over medium heat. Add onion, ginger, garlic and chiles and cook, stirring, until softened, about 3 minutes. Stir in tomatoes and a light seasoning of salt. Simmer until tomatoes are heated through. Toss in roasted Red Peppers.
• When beans are completely cooked, discard bay leaves, add in the Vegetable broth, bring to a boil for a couple minutes, reduce heat to a simmer, for about 5 minutes. Stir in vegetables and simmer another minute or two. Add parsley and serve.
• *If you don't have a gas stove, oil the peppers, cut in half lengthwise, lay them cut side down on a baking sheet, seeds intact. Place them under a hot broiler until the skins are charred. (then steam in bag and peel).
• Freeze any left overs in individual serving size containers for quick and easy meals.

Steps:

• Drain and rinse black beans. Add beans, stock and diced tomatos (undrained) to pot.
• Add roasted red peppers to pot (with or without the juice in the jar).
• Rough chop garlic and add to pot along with onion, curry powder, salt and pepper.
• Simmer for 15 to 20 minutes.
• Use stick blender or regular blender to puree soup.
• ** I like it spicy so I add a few dashes of tabassco sauce to mine **.

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.