Roasted Red Pepper Zucchini Bean Soup (Its vegan as well)

This is one of the easiest soups to make.  It only contains 6 ingredients. It is a very filling and delicious soup.

Chop the zucchini into chunks, then chopped the onions and the roasted red peppers.  

In a large stock pot add the vegetable stock.  I used Epicure Vegetable Bouillon Base and water.  Then add the chopped vegetables to the pot.  Then add the 3 cans of navy beans that have been drained and rinsed to the pot.  Stir everything together add pepper. I used Epicure Tuxedo Pepper Blend which is black and white pepper. Bring the soup to a boil then reduce the heat to low and cover until the zucchini is nice and tender.

Once the zucchini is tender carefully puree the soup with an immersion blender.  Taste for seasonings, adding more pepper and a pinch of sea salt if needed.

Dish the soup up in a bowl and add a drizzle of olive oil, if desired.  This soup is wonderful anytime of year but really good on those cold winter days or damp fall evenings.

INGREDIENTS:

5 Cups Chopped Zucchini

4 Cups Chopped Onions

1 Cup Chopped Roasted Red Peppers

3 Cans (6 Cups) Navy Beans, drained and rinsed

5 Cups of Vegetable Broth

1 Teaspoon of freshly ground pepper

Pinch of Sea Salt

DIRECTIONS:

1.  Chop the zucchini, onions and roasted red peppers.  Add to stock pot

2. Drain and rinse the navy beans and add to the stock pot.

3. Add the vegetable stock to the pot.  I used Epicure Vegetable Bouillon Base and 5 cups of water.

4. Bring the soup mixture to a boil.  Then reduce heat and cover with lid.  Simmer until the zucchini is tender.

5. Once the zucchini is tender puree the soup using an immersion blender.

6.  Taste for seasoning adding more pepper and salt if required. 

7.  Serve soup in a bowl with a drizzle of olive oil.

Enjoy!!