Meatless Monday: Roasted Pepper & Red Quinoa Soup

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

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.


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  • 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.


  • 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

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 6 - 8

  • Nutrition per serving:
  • Calories230
  • Fat2g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium550mg
  • Carbohydrates41g
  • Fiber10g
  • Sugars8g
  • Protein 11g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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