Recipe Archive

Cauliflower with Cheese Sauce

Brussels Sprouts with Chestnuts

Caldo Verde

Cherry-Raspberry Crisp

Mushroom, Onion & Bulgur Pilaf

Red Pepper and Black Bean Soup with Cilantro-Cream Swirl

Red Pepper and Black Bean Soup with Cilantro-Cream Swirl

The flavors of the Southwest-roasted red bell peppers, cilantro and black beans-combine in this elegant, beautiful soup, spicy with cayenne and black pepper.

1/2 cup (loosely packed) cilantro sprigs
1/4 cup light sour cream
1 tablespoon skim milk
5 large red bell peppers
1 1/2 teaspoons olive oil
2 large onions, sliced
3 garlic cloves, sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup canned chicken broth diluted with
      2 cups water, or 2 1/2 cups homemade chicken broth
One 10 1/2-ounce can black beans, rinsed and drained

1 Preheat the broiler.

2 Meanwhile, in a food processor or blender, purée the cilantro, sour cream and milk. Transfer to a bowl and chill until serving time.

3 Cutting vertically, slice the bell peppers in 3 or 4 flat panels, leaving the core and seeds behind. Put the bell pepper pieces, skin-side up, in a single layer on a jelly-roll pan and broil 4 to 5 inches from the heat for 15 to 20 minutes, turning once, until the peppers are tender and lightly charred. Remove from the heat and let cool; peel off the skins.

4 In a Dutch oven, heat the oil over medium-high heat. Stir in the onions, garlic, salt, black pepper and cayenne, and sauté until the onions are softened slightly, about 2 minutes.

5 Add the diluted broth, and the bell peppers to the pan; cover and bring to a boil. Reduce the heat to medium-low and simmer until the peppers and onions are very tender, about 10 minutes.

6 In a food processor or blender, purée the soup. Return the purée to the saucepan. Add the beans and cook over medium heat until warmed through. Ladle the soup into bowls and top each serving with some of the cilantro cream.

Makes 6 servings

Nutrition Information (per serving)
calories 167  •  dietary fiber 6g  •  total fat 4.6g (saturated 1.3g)  • vitamin C 243mg  •  beta carotene 4.3mg   •  cholesterol 5mg  •  calcium 62mg  •  sodium 388mg   •  iron 1.8mg