A hearty black bean and chickpea soup with the full flavor of assorted bell peppers, jalapeño, scallions, and garlic.
90 ml low sodium vegetable broth
50 g black beans, canned, drained and rinsed; divided
50g canned chickpeas drained and rinsed
7 g onion, sauteed, chopped
⅛ medium garlic cloves, roasted
⅛ Tablespoon lime juice
⅛small jalapeño, halved, seeded
⅛ teaspoon ground cumin
⅛ teaspoon Kosher salt
⅛ teaspoon ground black pepper
Place vegetable stock, 20g black beans, chickpeas, onion, garlic, lime juice, jalapeño pepper, and seasonings into the blender in the order listed and secure lid.
Start the blender for 7 minutes 30 seconds, or until heavy steam escapes from vented lid.
Remove the lid, add the remaining black beans and red bell pepper through the opening.
Blend for an additional 5 seconds. Serve immediately.
Notes Jalapeño may be omitted if you do not want any spice in your soup. Try adding roasted corn kernels as a garnish to give some crunch to your soup.