You are here

Member since December 1969

Velvety Red Pepper and White Bean Soup

What you need: 

1 tablespoon extra virgin olive oil
1 red bell pepper, roughly chopped
1 medium carrot, roughly chopped
1 small-medium onion, roughly chopped (I use red but any kind will work)
2-5 garlic cloves (use more if you like garlic, less if you don't)
2 15 oz cans cannellini beans, drained (other white beans works just as well)
2 cups vegetable broth OR 2 cups water + 2 teaspoon powdered veg broth
1-2 teaspoon black pepper
1 teaspoon thyme (I use dried but fresh would be great)
2 tablespoon nutritional yeast (optional)
salt to taste

What you do: 

1) Sauté the red pepper, onion, garlic, and carrot in the olive in a medium pot or saucepan over medium-medium/high heat. Cook for about 10-15 minutes, stirring occasionally, until the veggies are soft and begin to brown.
2) Add the remaining ingredients, stir, and cover. Bring to a simmer so the beans and broth are brought up to temperature.
3) Next, use an immersion blender directly in the pot, or carefully transfer to a blender, and puree the soup to your desired consistency.
This recipe also works well with black beans, and if you can believe it, black-eyed peas and green peas! It also makes a pretty good gravy/sauce for just about anything. Try mixing it with a touch of mustard and pouring over steamed veggies.

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


I had to make more substitutions to this recipe than I would have liked, but in spite of that fact, this was delicious. I didn't have white beans, so I attempted with chickpeas--they don't really have that smooth texture, so I missed out on that. I don't recommend the chickpeas. I added half a roasted red pepper for more flavor, and I definitely recommend that. I can't wait to actually follow the recipe 100%--this is a good, easy, quick recipe.


A very delicious and very pretty orange soup. Mine was velvety because I ran it through the Vitamix. Served with steamed broccoli. We even enjoyed dipping the broccoli into the soup. Will definitely make again!


Mine didn't turn out very velvety but it was still delicious!  I used white navy beans and added a little cooking sherry to the pot while it simmered.  Very good, hearty thick soup!

Log in or register to post comments