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Roasted Red Bell Pepper and Black Bean Soup with Avocado and Chorizo Recipe


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Photography Terry Brennan, Food Styling Lara Miklasevics


Have you made your way through the holiday goodies yet? All those treats are sure tasty at the time but after a steady dose of sugar for weeks, a good dose of warming soup fits the bill now. With the “refreshing” forecast, a steaming bowl of soup will warm you inside and out. Plus, if you vow to incorporate more healthy ingredients in your recipes, this has you covered with beans and veggies. Beans are an inexpensive source of protein, they’re chock-full of soluble and insoluble fiber, they don’t contain any cholesterol, and they’re high in folate, potassium, iron and magnesium. 

But good-for-you ingredients don’t need to be boring. Puréed to a smooth, warm brown, this appealing soup packs a pleasant hit of spice with the addition of sautéed, crumbled chorizo, notes cookbook author Marie Simmons, who contributed this recipe to Real Food. For a subtle roasted pepper, substitute jarred roasted Spanish piquillo peppers for Mediterranean-style roasted red peppers. Stay warm!


Roasted Red Bell Pepper and Black Bean Soup with Avocado and Chorizo 

Makes 4 Servings 

1 tablespoon extra virgin olive oil 
12 cup chopped onion
12 cup green bell pepper, chopped 
1 clove garlic, chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
3 cups reduced-sodium chicken or vegetable broth (or water)
2 (15-ounce) cans black beans, drained and rinsed
12 cup jarred roasted and peeled red bell peppers, rinsed, drained, and coarsely chopped 
1 teaspoon coarse salt
8 ounces (1 to 2 links) chorizo, skin removed if thick, crumbled or coarsely chopped
12 avocado, pitted, peeled, and diced into 14-inch pieces
2 tablespoons chopped cilantro
​1 jalapeño, seeded and cut into paper-thin slivers or rounds (optional) 
4 lime wedges 


1. Heat oil in a large soup pot over medium heat. Add onion and green bell pepper and cook, stirring, over medium-low heat until golden, about 10 minutes. Add garlic and cook over low heat 1 minute. Stir in cumin and oregano until blended and cook 30 seconds. 

2. Add broth, beans, salt and roasted peppers and heat to a boil. Cook over low heat 15 minutes, stirring occasionally. Cool slightly. With a slotted spoon, remove 1 cup of solids and reserve. Ladle cooled soup into a blender or food processor and process until very smooth. Return to pot, stir in solids, and reheat over low heat. 

3. Lightly brown chorizo, stirring, in a medium skillet over medium heat. Keep warm on low heat.

4. Ladle soup into bowls. Add chorizo, dividing evenly. Garnish with avocado and cilantro; add jalapeño for a bit more heat, if desired. Serve with lime wedges on the side and add a squirt of fresh lime juice to each bowl before eating. 


Nutrition info (per serving): Calories 556 (258 from fat); Fat 29g (sat. 9g); Chol 50mg; Sodium 2092mg; Carb 46g; Fiber 18g; Protein 29g 

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Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

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