Black Bean and Roasted Red Pepper Soup

• bay leaves↗2 -3
• cups dried black beans, sorted and rinsed↗3 cups
• cups water, filtered↗9 cups
• sea salt↗
• tablespoons extra virgin olive oil↗2 tablespoons
• red onion↗1

  Diced

• slices fresh ginger↗6

  finely minced

• garlic cloves↗4

  finely minced

• jalapeno peppers↗2

  seeded and minced or 2 serrano peppers

• (14 1/2 ounce) cans diced tomatoes2 ounce
• red bell peppers↗3
• ounces low sodium vegetable broth↗32 ounces

  (or no sodium)

• cup flat leaf parsley, finely minced↗1⁄4 cup

Step-by-step instructions

1. 1

   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.

2. 2

   *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.

3. 3

   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.

4. 4

   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.

5. 5

   *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).

6. 6

   Freeze any left overs in individual serving size containers for quick and easy meals.