Roasted Red Pepper Soup

Ingredients:
1 TBS butter
1 TBS olive oil
1 garlic clove, minced
1 shallot, finely chopped (or 1 small onion)
1 TBS tomato paste
1 (15 oz) jar roasted red bell peppers, rinsed & drained
4 cups chicken broth or vegetable broth
1/4 cup half-and-half
salt and pepper to taste

Instructions:
Melt butter with oil in 2 quart stock pot over medium-high heat. Add garlic and shallots and cook for 2 minutes, stirring constantly. Add tomato paste and cook 1 minute, stirring constantly. Stir in bell peppers and chicken broth. Bring to a boil. Reduce heat to medium and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool 10 minutes. Process red pepper mix in batches in food processor or blender until smooth (or use a hand blender if you have one). Return soup to stock pot. Stir in half-and-half and cook on medium heat another 5 minutes or until heated through. Add salt and pepper to taste. Garnish suggestions: croutons, shaved or shredded Parmesan cheese, parsley.

Easy Black Bean Soup

This is a super easy and fast recipe. And it is delicious!

Ingredients:
3 cans Ranch Style black beans, undrained
2 14-oz cans diced tomatoes, with juice (you can also use diced tomatoes with chilies)
1 large onion, chopped
1 large bell pepper, chopped
2-3 cloves garlic, chopped
2-3 cups chicken broth
1/2 tsp cayenne pepper
1/2 - 1 tsp ground cumin
1/2 - 1 tsp onion powder
1/2 - 1 tsp garlic powder
1 - 2 tsp hot sauce
salt to taste

Instructions:
Put all ingredients in crock pot and cook 4 to 6 hours on high or 8 hours on low.