This bean soup with bell pepper and walnuts is an unexpected delight that combines the creaminess of white beans with sweet roasted peppers and the satisfying crunch of toasted nuts. Inspired by Mediterranean flavors, it's a soup that proves simple ingredients can create extraordinary results.
The addition of walnuts might seem unusual, but it's a technique borrowed from Middle Eastern and Mediterranean cooking where nuts are commonly used in savory dishes. The toasted walnuts add not just texture but also richness and a subtle earthy flavor that complements the sweet peppers beautifully.
The Magic of Roasted Peppers
Roasting bell peppers transforms them completely. The high heat caramelizes their natural sugars and adds a subtle smokiness that you can't achieve any other way. You can:
- Char over gas flame - Turn frequently until blackened all over
- Broil in oven - Place on a sheet pan and turn every few minutes
- Use jarred peppers - A convenient shortcut that works well
The charred skin peels away easily after steaming, revealing tender, sweet flesh underneath.
Choosing and Toasting Walnuts
For this soup, walnuts are the star garnish. Here's how to get them perfect:
- Buy fresh - Walnuts can go rancid, so smell them before using
- Toast properly - Dry pan over medium heat, stirring constantly, 3-4 minutes
- Watch carefully - They go from perfect to burnt quickly
- Chop roughly - You want some pieces for crunch
Building Depth of Flavor
This soup uses several techniques to build complex flavor:
- Caramelized onions - Cook until golden for sweetness
- Bloomed spices - Cumin and paprika in hot oil releases their essential oils
- Roasted peppers - Add smokiness and natural sweetness
- Red wine vinegar - A splash at the end brightens everything
Making It Your Own
This recipe is wonderfully adaptable:
- Different nuts: Try pine nuts, almonds, or hazelnuts
- Add greens: Stir in spinach or kale at the end
- More protein: Top with crumbled feta or goat cheese
- Spice it up: Add a pinch of cayenne or Aleppo pepper
Bean Soup with Bell Pepper and Nuts
Creamy bean soup with sweet roasted peppers topped with crunchy toasted walnuts.
Nutrition per serving
Ingredients
Instructions
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Toast the walnuts. In a dry skillet over medium heat, toast walnuts, stirring frequently, until fragrant and lightly browned, 3-4 minutes. Transfer to a plate and set aside.
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Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened and golden, about 8 minutes. Add roasted peppers and garlic, cook 2 minutes more.
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Add spices and liquids. Stir in cumin and smoked paprika, cook 30 seconds until fragrant. Add white beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Blend partially. Using an immersion blender, blend about half the soup until smooth while leaving some beans and peppers chunky for texture. Alternatively, transfer 2 cups to a blender, puree, and return to pot.
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Finish and serve. Stir in red wine vinegar and season with salt and pepper to taste. Ladle into bowls and top generously with toasted walnuts, fresh parsley, and a drizzle of extra virgin olive oil.
Recipe Notes
- Roasting peppers: Char over gas flame or under broiler until blackened, then steam and peel.
- Nut alternatives: Pine nuts, almonds, or hazelnuts work well.
- Storage: Store soup and nuts separately. Add fresh nuts when serving.
- Extra richness: Top with crumbled feta or goat cheese.
Frequently Asked Questions
Why add nuts to soup?
Toasted nuts add wonderful textural contrast to creamy soups. They provide crunch, healthy fats, and additional protein. In Mediterranean and Middle Eastern cuisines, nuts are commonly used as soup garnishes. Walnuts are particularly good as they complement the earthy beans and sweet peppers.
Can I use different nuts instead of walnuts?
Yes! Toasted almonds, pine nuts, or hazelnuts all work well. Pine nuts are particularly Mediterranean. For a nut-free option, try toasted pumpkin seeds or sunflower seeds for similar crunch.
How do I roast bell peppers at home?
Place whole peppers directly on a gas burner or under the broiler. Turn frequently until charred all over, about 10-15 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. The skin will peel off easily. Remove seeds and dice.
Can I use jarred roasted peppers?
Absolutely! Jarred roasted red peppers are a great time-saver. Drain them well and pat dry before using. You'll need about 1 cup (one 12oz jar). The flavor will be slightly different from home-roasted but still delicious.
How do I keep the walnuts crunchy?
Add the walnuts as a garnish just before serving, not during cooking. Toast them in a dry pan over medium heat for 3-4 minutes until fragrant. Store leftover toasted walnuts separately and add fresh to each serving of reheated soup.
