Meatless Monday: Roasted Pepper & Red Quinoa Soup

Warm, spicy dishes are perfect for chilly, rainy fall New England days.  We visited a local farm last week and I couldn’t wait to cook up some of the fresh veggies we got like hot peppers, tomatillos and cherry tomatoes; all rich in vitamin C and other immune supporting phytonutrients.  Roasting the veggies first brings out rich flavors and texture.  I love making soup because we have plenty of leftovers for a quick lunch the next day.



  • 4 small field peppers
  • 1 – 2 serrano chili peppers
  • 1 – 2 red chili peppers
  • 2 cloves garlic
  • 1 small red onion
  • 2 tomatillos
  • 2 15 oz boxes of black beans
  • 1 cup (220 g) cherry tomatoes
  • sea salt and pepper to taste
  • 1 cup (220 g) frozen, organic corn
  • 4 cups (1 L) organic vegetable broth
  • 4 scallions
  • 1 cup (227 g) red quinoa


  1. Heat oven to 400 F or 204 C.
  2. Wash peppers, tomatoes.  Peel tomatillos and wash.
  3. Rinse quinoa in fine mesh strainer.
  4. Cook quinoa in rice cooker or on stove adding 2 cups (500ml) water and pinch of sea salt to 1 cup (227 g) dry quinoa.
  5. Discard field pepper stem and seeds (unless you want it spicier leave in seeds).
  6. Roughly chop field peppers and onion.
  7. Lay parchment paper on baking sheet and spread whole garlic in peel, whole tomatillos, cherry tomatoes, onion and peppers.
  8. Drizzle olive oil over veggies.
  9. Roast until pepper skin is soft, about 10-15 minutes.
  10. While roasting, heat broth in pot.
  11. Remove baking sheet from oven.
  12. Peel garlic and place all vegetables into broth.
  13. Simmer for about 10-15 minutes.
  14. Add half of the corn and beans.
  15. Blend with an immersion blender or scoop into blender and blend in batches.
  16. Add remaining corn and black beans, stir.
  17. Serve over quinoa and garnish with chopped scallion.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 - 8


  • Boxed black beans – canned, BPA free or cooked, dried beans
  • Field peppers – bell peppers
  • Serrano chili – Jalapeno or other peppers
  • Red chili peppers – any variety chili pepper
  • Red onion – yellow onion
  • Cherry tomato – any variety tomato

Calories: 230

Fat: 2g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 550mg

Carbohydrates: 41g

Fiber: 10g

Sugars: 8g

Protein: 11g