#rred pepper soup

(viaVegan Red Bell Pepper Soup with Crunchy Garbanzo Beans)

This is literally the BEST soup I have ever tasted! And I am not given to hyperbole. It was THAT good! Even my family, who are not vegans, loved it. And it was so easy. 

I opted for cooked, canned beans to save time, and canned diced tomatoes (28 ounce can, drained) rather than the five roma tomatoes. Although next time I may try the fresh tomatoes just because they are fresh! I also used chili pepper rather than cayenne and I am really glad. It tasted hearty and smoky rather than super spicy. The last time-saver I used was onion powder and garlic powder added to the veggie stock and set to simmer, rather than freshly chopped onions and garlic simmering in the veggie broth or stock. While that heated up, I sautéed the peppers and tomatoes in a skillet, and then puréed them in my blender. 

The roasted chickpea/garbanzo beans were so delicious, by themselves as well as in the soup. I also made fast baking powder biscuits from my old Better Homes and Gardens red and white cookbook, and added about a tablespoon of nutritional yeast to the dry ingredients for the added benefits of B vitamins, folate, selenium, etc. They were so fluffy and rich and sopped up the soup just right.