Southwestern Red Pepper Soup
"I've been on a soup creating kick, so here's another recipe. This one is my favorite so far."
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
3 quarts
- Serves:
- 15
ingredients
- 3 tablespoons roasted cumin
- 4 dried red chili peppers
- 2 star anise
- 4 teaspoons paprika
- 4 tablespoons butter
- 1 1⁄2 tablespoons cumin seeds
- 6 garlic cloves, crushed
- 1 red onion, diced
- 2 celery ribs, chopped
- 2 red peppers, chopped
- 2 cups mushrooms, chopped
- 1 tablespoon salt
- 4 cups vegetable broth
- 2 cups water
- 2 yams, diced
- 1 (15 ounce) can black beans, drained and washed
- hot sauce
directions
- Mix the 3 tbsp roasted cumin, red chili peppers, star anise and paprika. Using a coffee or spice grinder, grind the spices and set aside.
- Heat butter over medium heat. Add the 1.5 tbsp cumin seeds and stir for about 30 seconds.
- Add the garlic, stir for 30 seconds, then add the onion and celery, and stir for about 2 minutes.
- Add the red peppers, mushrooms and salt. Stir and let sit for 7-10 minutes, or until vegetables are soft.
- Add the spice mixture and stir well.
- Add the vegetable broth and water, followed by the yams and black beans. Bring to a boil then reduce to a simmer. Let sit for 20-30 minutes, or until you can break the yams easily with a spoon.
- Using an immersion blender, blend until the soup is creamy. Taste and reseason if necessary, and add about 2 tbsp of hot sauce. Cholula is particularly good for this soup. Stir or blend, and soup is ready to serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm a grad student studying Computer Science, but I love cooking too! I've recently progressed to the point where I don't really have to follow a recipe for most things, and I've made a few of my own up. When I'm not freaking out about my code not compiling, I will try to post some of my recipes up here ;D
