Black Bean Soup with Roasty Veg

Recipe by: Leslie Brenner

Roasting the aromatic vegetables for black bean soup intensifies and deepens the soup's flavor, with virtually no extra effort. To make a vegetarian/vegan version, simply omit the ham hock – the roasted veg supplies plenty of depth.

Serves 6.

Ingredients

• 1 medium yellow onion, peeled and halved through the stem

• 2 red bell peppers, halved vertically

• 1 Anaheim or poblano pepper, halved

• 3 carrots, trimmed and peeled

• 1 head garlic

• 1 tablespoon olive oil

• 1 teaspoon cumin seed

• 1/2 teaspoon coriander seed

• 1 pound black beans, rinsed and picked over

• 1 smoked ham hock

• 1/8 teaspoon Aleppo pepper or red chile flakes

• 1 12-ounce can diced tomatoes

• 1 teaspoon salt

• Fresh cilantro and/or sliced scallions for garnish (optional)

Instructions

1. Heat the oven to 400 degrees F. Line a baking sheet with a Silpat or parchment, if you have it (it makes cleanup easier). Place the onion and peppers cut-side down on the baking sheet, along w…