Bean Soup with Bell Pepper

This vibrant bean soup with bell peppers is a feast for the eyes and the stomach. Loaded with tri-color bell peppers and creamy white beans, it's a nutritious powerhouse that's also incredibly satisfying. The combination of sweet peppers, earthy beans, and smoky paprika creates a soup that's both wholesome and delicious.

Bell peppers are one of the most underrated soup ingredients. When cooked, they become sweet and tender, adding both flavor and nutrition. Combined with protein-rich beans, this soup becomes a complete meal that will keep you full for hours.

Why Use Three Colors of Peppers?

Using red, yellow, and green bell peppers isn't just about presentation - each color offers different benefits:

• Red peppers - Sweetest flavor, highest in vitamin C and beta-carotene
• Yellow peppers - Mild and sweet, good source of vitamin A
• Green peppers - Slightly bitter, adds depth and contrast

Together, they create a balanced flavor profile and a stunning visual presentation.

Nutrition Benefits

This soup is a nutritional powerhouse:

• High fiber - 10g per serving from beans and vegetables
• Plant protein - 12g per serving from beans alone
• Vitamin C - Bell peppers contain more than oranges
• Low fat - Only 4g per serving, mostly from olive oil
• Antioxidants - From colorful peppers and tomatoes

Making It Heartier

While this soup is satisfying on its own, you can bulk it up with:

• Cooked rice or quinoa
• Small pasta shapes like ditalini
• Crumbled Italian sausage
• Diced chicken or turkey
• Extra beans (black beans or chickpeas)

Storage and Meal Prep

This soup is perfect for meal prep. It stores well in the refrigerator for up to 5 days and actually tastes better the next day as the flavors meld. You can also freeze it for up to 3 months - just thaw overnight and reheat gently.