This Black Bean Soup with Roasted Red Peppers is super delicious and so healthy! Naturally gluten-free and full of flavour, this soup warms you up from the inside with protein-packed black beans, sweet roasted red peppers, and spices you probably have in your cupboard. Make this soup tonight and the whole family will love it❣️
When the temperature dips outside, keep things warm and toasty inside with a filling and healthy black bean soup🥣
When you first go gluten-free, it can be overwhelming - think deer in headlights kinda situation.
But if you get a few recipes under your belt, do a quick kitchen re-organization and mindset shift, you'll have a much higher chance of success.
If you love gluten-free soups, definitely check out this recipe for Easy Winter Soup with Beans, this Roasted Butternut Squash Soup with Coconut Milk or this recipe for Easy Weeknight Hamburger Soup with Sweet Potatoes.
Jump to:
📝Ingredients for black bean soup
- Olive oil
- Onion
- Garlic
- Chili powder
- Cumin
- Paprika
- Salt
- Pickled jalapeños (optional)
- Black Beans
- Red Peppers - red, orange or yellow (you'll be roasting these)
- Chicken broth - no or low salt
🔪Instructions
Roast the red peppers:
- Pre-heat oven to 400F
- Toss roughly chopped red peppers in a baking dish with olive oil, paprika and fresh pepper
- Bake in the pre-heated oven for 20 minutes
- When the peppers have 5 minutes left in the oven, start the soup
Make the black bean soup:
- Heat 1 tablespoon olive oil in Instant Pot on "Saute". Once the oil is shiny and pot indicates "Hot", add onion and garlic. Stir and cook for 1 minute.
- Add chili, cumin, 1 teaspoon salt and some fresh ground pepper. Stir and cook for 1 minute.
- Add jalapeños, beans, broth, and roasted red peppers once done roasting. Stir to combine.
- Press "Cancel" to turn off "Saute" function. Secure the lid on the Instant Pot. Select "Soup" (low pressure). The default time is 30 minutes.
- Once the time is up, allow at 10 minute NPR and the release the steam value. Once the pin has dropped, carefully remove the lid of the Instant Pot. Use a hand blender to puree the soup until the large chunks of the red pepper are blended
✅Make ahead tip
Got a hot oven from say, Friday Pizza Night?
Pop the red peppers in and get the roasting out of the way.
Store in an air-tight container overnight and make the black bean soup in the next day or two.
🥡Storage and Freezing
Leftover soup is good up to 3 days in the fridge.
Just re-heat until hot and serve.
You can also freeze this black bean soup: just cool it down and place it in an air-tight container. Freeze for up to 1 month.
When ready to serve, take out the night before wanting to eat. If the soup separates a little bit, just whisk it back together. Use extra broth to thin it out if it's a little too thick for your liking.
🙋♀️How do you roast red peppers?
Lemme tell ya: this is an eeeeasy one.
All you do it just toss roughly chopped red peppers in a baking dish with olive oil, paprika and fresh pepper. Then bake in a pre-heated oven at 400 degrees F for 20 minutes. That's it!
🍽️What to serve with black bean soup
For toppings, this soup is delicious topped with some sour cream, crushed tortilla chips, shredded cheese and/or cilantro.
And for lunch, a black bean soup is a fabulous pairing for the classic soup+salad combo🥗
Try these delicious salads with this soup:
- Lemony Brown Rice, Broccoli and Feta Salad
- Easy Butter Lettuce Salad with Pomegranates and Pistachios
- Quinoa Salad with Feta
- Kale Quinoa Salad with Apple and Spiced Nuts
It makes an easy work-from-home-lunch, paired with some gluten-free crackers and tuna.
Easy peasy, delicious and healthy to boot.
I hope you love this easy black bean and roasted red pepper soup recipe!
~April
Check out these other gluten-free and delicious recipes:
- Sheet Pan Maple Dijon Chicken and Broccoli Bake
- Healthy Instant Pot Chicken Tortilla Soup (no beans)
- Spinach and Citrus Salad with Sweet and Spicy Almonds
- Gluten-Free Turkey Burger Recipe
- Easy Red Lentil and Chickpea Curry with Spinach
- Chicken Soup with Tomatoes and White Beans
Want more?
Sign-up to get all the healthy and gluten-free recipes delivered straight to your inbox each week."*" indicates required fields
This recipe was originally posted on February 7th, 2021. Post copy was updated and re-posted on
📖 Recipe
Black Bean Soup with Roasted Red Peppers {Instant Pot}
Equipment
- 1 Pressure cooker (Instant Pot)
Ingredients
Roasted Red Peppers
- 2 red peppers, roughly diced
- 2 teaspoon olive oil
- 2 teaspoon paprika
Soup Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic
- 2 teaspoon chili powder
- 2 teaspoon cumin
- ¾ teaspoon salt
- 1-2 tablespoon pickled jalapeños
- 2 roasted red peppers
- 2 cans black beans, drained and rinsed (about 4.5 cups)
- 4 cups low salt chicken or vegetable broth
- Cilantro, crushed tortilla chips and sour cream for serving
Instructions
Roasted Red Peppers
- Pre-heat oven to 400 degrees F.
- Toss roughly chopped red peppers in a baking dish with olive oil, paprika and fresh pepper.
- Bake in the pre-heated oven for 20 minutes.
- When the peppers have 5 minutes left in the oven, start the soup.
Black Bean Soup
- Heat 1 tablespoon olive oil in Instant Pot on "Saute". Once the oil is shiny and pot indicates "Hot", add onion and garlic. Stir and cook for 1 minute.
- Add chili, cumin, 1 teaspoon salt and some fresh ground pepper. Stir and cook for 1 minute.
- Add jalapeños, beans, broth, and roasted red peppers once done roasting. Stir to combine.
- Press "Cancel" to turn off "Saute" function. Secure the lid on the Instant Pot. Select "Soup" (low pressure). The default time is 30 minutes.
- Once the time is up, allow at 10 minute NPR and the release the steam value. Once the pin has dropped, carefully remove the lid of the Instant Pot. Use a hand blender to puree the soup until the large chunks of the red pepper are blended.
- Serve hot, topped with some sour cream, crushed tortilla chips, shredded cheese and/or cilantro.
Leave a Reply