Ingredients:
2 cups black beans – drained
½ cup marinated sweet red peppers – chopped – plus ¼ cup marinade
2 cups left over home fry potatoes
5 cloves garlic – chopped
3 stalks celery – chopped
½ cup chopped carrots
½ red onion – sliced
1 Spanish onion – sliced
1- 29 oz. can crushed tomatoes
5 cups chicken broth
Handful of fresh basil – ripped
Dashes of sea salt
Dashes of red pepper flakes
Dashes of dried oregano
2 bay leaves
Olive oil for drizzling
Grated Romano cheese
Heat a large sauce pot with a drizzle of olive oil and add the garlic, celery, carrots, marinated red peppers and onions. Sauté until the onion is soft. Add the crushed tomatoes, chicken broth and black beans and continue to simmer on low for a few minutes. Add the potatoes, fresh basil, bay leaves and seasonings.
Simmer the soup on low for about 30 – 40 minutes.
You may serve this soup as is or with your favorite macaroni or just as it is.
Garnish with a drizzle of olive oil and grated cheese.
This soup is hearty and delicious served with a beautiful side salad and some good crusty bread.
With Love,
Catherine
xo
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