Fire-roasted White Bean Soup
This hearty and flavorful Fire-Roasted White Bean Soup combines the smokiness of fire-roasted vegetables with creamy white beans, creating a comforting dish. Perfect for chilly evenings, it’s both nutritious and satisfying.
Equipment
- 1 Large pot or Dutch oven
- 1 Blender or immersion blender if desired for smooth texture
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (15 oz) fire-roasted diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- to taste salt
- to taste pepper
- Fresh parsley for garnish, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced red and green bell peppers and cook for 5-7 minutes until they soften.
- Pour in the fire-roasted diced tomatoes, white beans, vegetable broth, smoked paprika, and cumin. Stir well to combine.
- Season the soup with salt and pepper to taste. Bring the mixture to a simmer and cook for 20 minutes.
- For a creamier texture, you can use a blender to purée part or all of the soup, or use an immersion blender to blend it in the pot.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
It can also be frozen for up to 3 months. Just reheat on the stove when ready to enjoy.
Feel free to add other vegetables like zucchini or carrots for additional nutrition and flavor.