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Red Pepper Soup with Black Bean "Meat"balls

This easy to make Red Pepper Soup with Black Bean "Meat"balls is so delicious, and full of flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 Servings
Calories: 105 kcal
Course: Main Course
Cuisine: American

Ingredients

For the soup:
  • 1 tablespoon olive oil
  • 1 medium onion sliced
  • 3 cloves garlic
  • 2 tablespoons white wine
  • 1 16-oz jar roasted red peppers undrained
  • 2 & 1/2 cups chicken broth or vegetable
  • 2 sprigs thyme or about a teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • dash Sriracha
For the "meat"balls:
  • 1 15-oz cans black beans rinsed and drained
  • 2 tablespoons basil fresh, chopped
  • 3 oil-packed sun-dried tomatoes chopped
  • 1/4 cup Panko bread crumbs
  • 1 egg
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • pepper to taste
  • 2-4 tablespoons oil from the jar of sun-dried tomatoes
  • sour cream or Greek yogurt, to garnish

Instructions

    Cup of Yum
  1. In a wide-bottom pot, heat the olive oil over medium heat. Add the sliced onions when it is nice and hot. Cook until they are starting to get soft, about 5 minutes.
  2. Crush the 3 cloves of garlic with the side of a knife. Add them whole to the onions and continue to cook until the onions and garlic are starting to brown, about another 5 minutes.
  3. Add the 2 tablespoons of white wine (I used cooking wine) and cook until the liquid has mostly evaporated. It shouldn't take long, about a minute or so.
  4. Add the entire jar of roasted red peppers, liquid and all. Don't worry about chopping them.
  5. Add 2 1/2 cups of chicken broth and 2 sprigs of thyme, and bring the mixture to a boil. Reduce to a simmer and let cook for about 20 minutes.
  6. Remove the soup from the heat and discard the thyme stems. Use an immersion blender to puree the soup very well.
  7. If you don't have an immersion blender, let cool slightly then transfer the soup to a blender. Put the lid on, but leave the top spout open so that steam can escape. Hold a towel over the top with your hand and blend until smooth.Transfer the soup back to the pot and heat it up again.
  8. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add a dash of hot sauce if you want (taste it first).
  9. Meanwhile, in a large bowl combine the drained black beans, basil, sun-dried tomatoes, panko bread crumbs, egg, paprika, salt, and pepper. Use a potato masher to combine the mixture and smoosh the beans.
  10. Form the bean mixture into 25-30 "meatballs." In a large saucepan, heat 2 tablespoons of oil from the jar of sun-dried tomatoes (or just use regular oil). Add the "meatballs" when it is hot, cooking in batches if necessary. Cook for a minute or two, until browned, then gently turn them with a spatula. Continue cooking and turning until all sides are browned. Repeat with the remaining "meatballs."
  11. Ladle the soup into 4 bowls and top with meatballs. Garnish with fresh basil, thyme, sour cream, or Greek yogurt. It also tastes good with some fresh parmesan on top.

Notes

  • Source: The Food Charlatan, inspired by Don't Milk It.

Nutrition Information

Serving 1bowl Calories 105kcal (5%) Carbohydrates 10g (3%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 41mg (14%) Potassium 347mg (10%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 685IU (14%) Vitamin C 17mg (19%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 105

% Daily Value*

Serving 1bowl
Calories 105kcal 5%
Carbohydrates 10g 3%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Potassium 347mg 7%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 685IU 14%
Vitamin C 17mg 19%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.