Hearty| healthy| and full of roasted vegetables| this soup may just be the perfect Fall dish. And given the amount of nutrients a single bowl contains ¡ª?including a hefty dose of fiber and protein ¡ª?you might find yourself eating it straight into Spring. The beans give the dish a hearty feel| and the light tomato broth keeps you from feeling too weighed down. We especially love the earthy flavors the roasted vegetables give the dish and the hit of metabolism-spice that comes from the paprika and crushed red pepper. Whether it’s for your next gathering or after an intense session at the gym| this soup is bound to become a regular part of your dinner rotation.
2 red bell peppers| chopped4 garlic cloves| roasted and smashed2 cups pumpkin or butternut squash| peeled and cubed1 large sweet onion| chopped3 medium carrots| peeled and chopped3 tablespoons extra-virgin olive oil1 tablespoon ground cumin2 teaspoons crushed red pepper1 teaspoon smoked paprika1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 16-ounce box organic vegetable broth2 bay leaves1 28-ounce can chopped tomatoes1 15-ounce can pinto beans| rinsed and drained1 15-ounce can black beans| rinsed and drained1 15-ounce can red kidney beans| rinsed and drained
For the garnish (optional):1/4 cup thinly sliced scallions| leeks| or corn kernels