roasted red pepper rice and black bean soup

A new way to make soup!

We’re heading into soup season—my favorite time of year for food!

Soups are the ultimate go-to for chilly days, quick lunches, or when the fridge is looking bare. This particular soup came together from leftover rice and some roasted red peppers I had on hand. It also happens to be the first recipe I whipped up after returning from our month-long summer vacation in Canada.

With minimal groceries and serious jetlag, I was determined to make a simple homemade meal after relying (too much) on convenience foods during our 28-hour journey home.

We cleaned our bowls with slices of the Amazing Multigrain Bread from The Plant-Based Cookbook and enjoyed the leftovers for a hearty lunch the next day!

There is a little bit of genius in the soup, and it’s something I’ve been doing to up my soup game for years.

My secret? Blend something bold and flavorful into the broth.

In this soup, I’ve used roasted red peppers. Other foods that work wonders include sundried tomatoes, rehydrated dried mushrooms, roasted onions, toasted nuts or seeds or spices, anything can work!

I hope you love this soup as much as we do!